SITHCCC040

Prepare and serve cheese

Assessment 1
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Candidate Details
Assessment – SITHCCC040 - Prepare and serve cheese
Please complete the following activities and hand in to your trainer/assessor for marking. This forms
part of your assessment for SITHCCC040 - Prepare and serve cheese.
Name: Priya Kumari Rajani
Learner ID: RC00003140
Email: _____________________________________________________________
Declaration
I declare that no part of this assessment has been copied from another person’s work with the
exception of where I have listed or referenced documents or work and that no part of this
assessment has been written for me by another person. I also understand the assessment
instructions and requirements and consent to be assessed.
Signed: Priya Kumari Rajani
Date: 29 January 2024
Tasks
Complete all tasks in this assessment as instructed. If you have questions, consult with your assessor.

Knowledge Assessment
Question 1

Complete the table below about the culinary terms related to different cheeses:
a. Identify at least one cheese commonly used in the industry, based on the classification of
cheese provided below.
b. Identify at least one culinary term related to the identified cheese.
c. In 30 words or more, briefly explain the relation of the culinary term identified to each
classification of cheese listed.

Cheese Commonly Culinary Term

Classification of Brief Explanation of the
Used in the Related to the
Cheese Culinary Term
Industry Cheese

i. Cheddar

ii. White
mould

iii. Blue mould

 Cheese Commonly Culinary Term
Classification of Brief Explanation of the
Used in the Related to the
Cheese Culinary Term
Industry Cheese

iv. Washed
rind

v. Hard

vi. Semi-hard
 Cheese Culinary Term
Classification of Brief Explanation of the
Commonly Used Related to the
Cheese Culinary Term
in the Industry Cheese

vii. Eye

viii. Fresh

ix. Stretched
curd
Question 2

Complete the table below about the classifications of cheese:

a. Identify the following related to each classification of cheese provided.
 At least one visual characteristic
 At least one taste or flavour-related characteristic
 At least one texture-related characteristic
b. Identify at least one common use of each classification of cheese.

Common Use of Each

Classification of Cheese Visual Characteristic Taste Texture
Classification

i. Cheddar

ii. White mould

iii. Blue mould

 Common Use of Each
Classification of Cheese Visual Characteristic Taste Texture
Classification

iv. Washed rind

v. Hard

vi. Semi-hard
 Common Use of Each
Classification of Cheese Visual Characteristic Taste Texture
Classification

vii. Eye

viii. Fresh

ix. Stretched curd

Question 3

Complete the table below about the manufacturing methods of cheese:

a. Identify at least one manufacturing method used to make cheeses in each classification
provided below.
b. In 30 words or more, briefly explain how the identified manufacturing method is
performed.

Classification of Manufacturing
How the Manufacturing Method is Performed
Cheese Method Used

i. Cheddar

ii. Blue mould

iii. Washed rind

Question 4

Answer the following questions about the place of origin, historical aspects and cultural aspects of
cheese.
a. Identify the place of origin of the cheese
b. In 30 words or more, briefly describe the following:
 Historical aspect of the cheese
 Cultural aspect of the cheese

Classification of
Place of Origin Historical Aspect Cultural Aspect
Cheese

i. Cheddar

ii. Blue
mould

iii. Washed
rind

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Question 5

Read the scenario below. Answer the questions that follow about the garnish and
accompaniment requirements.
Monica is a senior chef at The Continent Hotel’s new restaurant, Le Jardin. The restaurant is
hosting a three-course table d'hôte for food critics to promote the restaurant. One of her
responsibilities is to ensure there are three types of cheese dishes served – one hot, one cold,
one cheese plate, along with appropriate garnishes and accompaniments.
She chose the following dishes with their garnishes and accompaniments for the event:
 Hot dish: Swiss cheese fondue
o Garnish: Pine nuts

o Accompaniments: Cut vegetables and croutons

 Cold dish: Cheesecake

o Garnish: Mint sprig

o Accompaniments: Fresh fruit

 Cheese Plate
o Garnish: Walnuts, honey

o Accompaniments: Carrot and celery sticks

a. Identify the hot dish Monica chose for the event.

b. Identify the garnish to be used on the hot dish chosen.

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 c. Identify the two accompaniments to be used with the hot dish chosen.

i.

ii.

d. Identify the cold dish Monica chose for the event.

e. Identify the garnish to be used on the cold dish chosen.

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 f. Identify the two accompaniments to be used with the cold dish chosen.

i.

ii.

g. Identify the garnish to be used on the cheese plate.

h. Identify the two accompaniments to be used with the cheese plate.

i.

ii.

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Question 6

Answer the following questions about the optimum conditions for serving cheese.

a. Define degree of ripeness of cheese.

b. Answer the following questions:

i. Briefly explain how the optimum degree of ripeness of each type of cheese is
determined before serving.
ii. Identify the optimum temperature for serving the type of cheese.

Optimum
Brief Explanation on How the Optimum
Type of Cheese Temperature for
Degree of Ripeness is Confirmed
Serving Cheese

i. Cheddar
cheeses

ii. Fresh cheeses

iii. White mould

cheeses

c. In 30 words or more, briefly explain the importance of serving cheeses at appropriate

temperatures.

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Question 7

Complete the table below about the types of bases from which cheese is made:
a. Identify at least one distinct characteristic of the types of cheese bases provided below.

b. Identify at least one cheese made from the types of bases provided below.

Example of Cheese
Types of Cheese Distinct Characteristic of the Cheeses Made
Made from Each Type
Bases from Each Type of Base
of Base

i. Cow milk

ii. Sheep milk

iii. Goat milk

iv. Buffalo milk

v. Soy milk

vi. Specialty
cheese

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Question 8

Complete the table below about the contexts in which cheese is served:
a. Identify at least one cheese commonly served in the context.
b. In 30 words or more, briefly explain the contexts in serving cheese provided below.

Cheese Commonly
Context in Which
Served in the Brief Explanation of the Context
Cheese is Served
Context

i. Appetisers

ii. Entrees

iii. Cheese
course

iv. Dessert
course

v. Cheese
tastings

vi. Stand-alone
meal

vii. Buffet

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Page | 22
Question 9

Access and review documents on your organisation’s food safety practices to complete the table
below.
a. Identify at least two food safety practices for each process involving cheese provided
below.
b. In your own words, briefly explain how each food safety practice identified is followed.
Your response must be in 30 words or more.

Process Involving Brief Explanation on How to Follow

Food Safety Practices
Cheese the Identified Food Practices

i.

1. Handling
cheese
ii.

i.

2. Storing
cheese
ii.

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Question 10

Access and review documents on your organisation’s policies and procedures on hygiene
requirements relating to possible bacterial spoilage of cheese and complete the table below.
a. Identify at least two hygiene requirements relating to possible bacterial spoilage of
cheese during the processes provided below.
b. In 30 In your own words, briefly explain how each hygiene requirement identified is met.
Your response must be in 30 words or more.

Hygiene Requirements
Process Involving Brief Explanation on How to Meet
Relating to Possible Bacterial
Cheese Identified Hygiene Requirements
Spoilage of Cheese

i.

1. Preparation of
cheese
ii.

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 Hygiene Requirements
Process Involving Brief Explanation on How to Meet
Relating to Possible Bacterial
Cheese Identified Hygiene Requirements
Spoilage of Cheese

i.

2. Storage of
cheese
ii.

i.

3. Service of
cheese
ii.

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Marking Checklist
Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.

Not
Knowledge Assessment Activity Satisfactory
Satisfactory
Assessment summary
Q1 a.- The candidate identifies at least one cheese commonly used in
☐ ☐
the industry, based on the classification of cheese provided correctly.
Q1 b.- The candidate identifies at least one culinary term related to the
☐ ☐
identified cheese correctly.
Q1 c.- The candidate explains the relation of the culinary term identified
☐ ☐
to each classification of cheese listed correctly.
Q2 a.- The candidate identifies the following areas of each classification
of cheese provided correctly.
- At least one visual characteristic ☐ ☐
- At least one taste or flavour-related characteristic
- At least one texture-related characteristic

Q2b.- The candidate identifies at least one common use of each

☐ ☐
classification of cheese correctly.
Q3 a.- The candidate identifies at least one manufacturing method used
☐ ☐
to make cheeses in each classification provided correctly.
Q3 b.- The candidate explains how the identified manufacturing method
☐ ☐
is performed correctly.
Q4 a.- The candidate identifies the place of origin of the cheese
☐ ☐
correctly.
Q4 b.- The candidate describes historical anc cultural aspect of the
☐ ☐
cheese correctly.
Q5 The candidate answer questions based on the scenario provided
correctly.
- Name of the hot dish
- Ganish for hot dish
- Accompaniments for hot dish
- Name of the cold dish ☐ ☐
- Ganish for cold dish
- Accompaniments for cold dish
- Ganish for cheese plate
- Accompaniments for cheese plate

Q6 a – The candidate define degree if ripeness of cheese correctly. ☐ ☐

Q6 b – The candidate explains optimum degree of ripeness of each type
☐ ☐
of cheese, and temperature for serving the type of cheese.
Q6 c – The candidate explains the importance of serving cheeses at
☐ ☐
appropriate temperatures correctly.
Q7 a.- The candidate identifes at least one distinct characteristic of the
☐ ☐
types of cheese bases provided correctly.

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 Not
Knowledge Assessment Activity Satisfactory
Satisfactory
Q7 b.- The candidate identifies at least one cheese made from the types
☐ ☐
of bases provided correclty.
Q8 a.- The candidate identifies at least one cheese commonly served in
☐ ☐
the context correctly.
Q8 b.- The candidate explains the contexts in serving cheese provided in
☐ ☐
the table correctly.
Q9 a.- The candidate identifies at least two food safety practices for
☐ ☐
each process involving cheese provided correctly.
Q9 b.- The candidate explains how each food safety practice identified is
☐ ☐
followed correctly.
Q10 a.- The candidate explains at least two hygiene requirements
relating to possible bacterial spoilage of cheese during the processes ☐ ☐
provided.
Q10 b.- The candidate explains how each hygiene requirement
☐ ☐
identified is met.

Assessor’s Comments

Remarks/feedback

Details of further evidence required

Please tick the appropriate box. Yes No

Comments and further action required are noted in the Learner

☐ ☐
Assessment Pack

Results discussed and agreed to by the candidate

☐ ☐
You have the right to appeal the outcome of your assessment.

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 ☐ Competent
The Candidate is
☐ Not Yet Competent

Assessor’s signature Date signed

I further confirm that I have verified the candidate’s submissions by contacting the candidate’s
supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log
above.

After reassessment, the Candidate is: ☐ Competent ☐ Not Yet Competent

Assessor’s signature Date signed

Candidate’s Comments

The signature confirms that I have submitted all my own work, and agree with the assessment
decision and feedback.
Candidate’s signature Date signed

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