RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

ASSESSMENT COVER SHEET

Course Code and Title: SIT40521 Certificate IV in Kitchen Management

Student Name: Student ID:

Unit Code &Title: SITHCCC040 - Prepare and serve cheese.

Assessment Task Number: 1 Week Due:

Extension approved: Yes No Trainer’s Name:

 All assessments must be typewritten in Arial or Times Roman font as per college
guidelines.
 The completed assessments must reach the trainer on or before due date. Extensions
require prior approval from your trainer.
 It is the student’s responsibility to retain a copy of any assignment submitted as the
College is not responsible for lost or misplaced assignments.
 It is student’s responsibility to check with relevant trainer/assessor about the assessment
feedback and concerns regarding the grading/assessment outcome before the end of
relevant teaching period.
 Please refer to the College website for further details on assessment, marking and
appeals processes.

I declare that the work submitted is my own and I have acknowledged any materials
taken from websites, textbooks and other sources using correct referencing style.
Academic misconduct e.g. plagiarism or collusion will be dealt with seriously as per
Academic Integrity policy and procedures.

Student Signature: Date:

Office use only

ASSESSMENTFEEDBACK:

Satisfactory Not satisfactory To be reassessed

Signature (Trainer/Assessor): Date:

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 1 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

Course: SIT40521 Certificate IV in Kitchen Management

Unit Code and Name: SITHCCC040 - Prepare and serve cheese.

Assessment item: 1 Short answer questions

Due date: Week 1 (Extension requires prior approval from your assessor)

Trainer/Assessor: TBC

Context and Purpose of the assessment:

This assessment will assess your skills and knowledge in the area of identifying
strategic change needs in relation to ‘SITHCCC040 - Prepare and serve cheese’
unit of competence. The following table maps the assessment activity against
elements and performance criteria of the Unit:

Questions Elements Performance Criteria

1-3 PC 1.1-3.5
All questions
(1-10)

 The student must have access to a Computer, Printer and Microsoft Office
Applications for doing the assessment for this unit.

 If you are not sure about any aspect of this assessment, please ask for clarification
from your assessor.

 If the assessment is not satisfactory, the trainer will allow one more attempt to the
assessment item.

 The responses to assessment questions should be in your own words and examples
from the workplace should be used wherever possible.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 2 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

Short answer questions: Answer the following questions.

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 Culinary Term

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

Cheddar Grating Grating is the culinary term

related to Cheddar cheese
because Cheddar is often
i. Cheddar grated and used as a topping
for various dishes like
macaroni and cheese or
salads.

Brie Ripening Ripening refers to the process

of allowing the cheese to
ii. White develop a white, edible mold
mould on its surface, which is a
characteristic of cheeses like
Brie.

Roquefort Veining Veining is the culinary term

related to Blue mold cheeses,
iii. Blue like Roquefort, because they
mould are known for the blue veins
or streaks of mold running
through them.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 3 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

Cheese Culinary Term

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

Munster Smear-ripened Smear-ripened is the culinary

term related to cheeses with
washed rinds, like Munster,
iv. Washed
where the surface is washed
rind or smeared with brine or
other liquids during aging,
giving them distinct flavors.

Parmesan Grating Grating is also associated

with hard cheeses like
v. Hard Parmesan, as they are often
grated and used as a flavoring
or topping in various dishes.

Gouda Aging Aging refers to the process of

allowing semi-hard cheeses,
vi. Semi-
such as Gouda, to mature and
hard develop their characteristic
flavors and textures.

Cheese Culinary Term

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

Swiss Holing Holing is the culinary term

related to cheeses like Swiss,
which have characteristic
vii. Eye holes or "eyes" created
during the fermentation
process.

Mozzarella Stretching Stretching is associated with

fresh cheeses like
Mozzarella, as they are
viii. Fresh known for their stretchy
texture when melted,
commonly used in dishes like
pizza.

Provolone Curing Curing is the culinary term

ix. Stretched

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 4 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

related to cheeses with

stretched curds like
curd Provolone, where they are
aged to develop their flavors
and textures.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 5 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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
Classification Visual
Taste Texture of Each
of Cheese Characteristic
Classification

Pale to deep Rich, savory, Firm, crumbly Cheddar cheese

orange color sometimes is often used in
tangy sandwiches,
i. Chedda burgers, and as
r a topping for
various dishes
like macaroni
and cheese.

White, velvety Creamy, earthy, Soft, creamy White mold

mold slightly nutty cheeses like
Brie are enjoyed
ii. White as spreads on
mould crackers or
bread,
sometimes with
fruits or nuts.

Blue veins or Sharp, tangy, Creamy with Blue mold

streaks sometimes salty veins cheeses like
Roquefort are
iii. Blue used in salads,
mould dressings, and
as a flavor
enhancer in
various dishes.
RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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

Orange to Strong, pungent, Semi-soft to Washed rind

reddish rind savory runny cheeses like
Munster are
iv. Washed often served on
rind cheese platters
or used in hot
dishes like
quiches.

Typically solid Intense, Hard, crumbly Hard cheeses

and aged concentrated like Parmesan
are grated over
pasta, risotto, or
v. Hard used as a
garnish for
soups and
salads.

Various colors Nutty, mild to Semi-firm Semi-hard

and textures sharp cheeses like
Gouda are ideal
vi. Semi- for snacking,
hard sandwiches, or
as a component
of cheese
boards.

Visual Common Use

Classification
Characteristi Taste Texture of Each
of Cheese
c Classification

Round holes or Mild, nutty, Semi-firm with Eye cheese like

"eyes" sometimes holes Swiss is used in
sweet sandwiches,
vii. Eye melting, or
enjoyed on its
own.

White, creamy Mild, milky, Soft, moist Fresh cheeses

viii. Fresh appearance fresh like Mozzarella
are perfect for

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 7 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

pizzas, salads,
and caprese
dishes.

Smooth, pale Mild, milky, Stretchy, elastic Stretched curd

surface sometimes cheeses like
tangy Provolone are
ix. Stretched used in
curd sandwiches,
pizzas, or
melted on
casseroles.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 8 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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

Cheese Method Used Performed

Cheddaring Cheddaring; It's a way to make cheddar cheese.

Once the curds are formed, they are stacked and
flipped over and over to get rid of the whey, create
framework, and bring out the characteristic taste.
i. Cheddar The curds are cooked and then cut into small pieces.
These pieces are then stacked and turned to get rid
of any extra whey and get the structure that is
wanted. This process keeps going until the curds
have the right amount of wetness and structure.

Penicillium Adding Penicillium Roqueforti spores to milk is

Roqueforti how blue mold cheeses like Roquefort are made.
inoculation Once the milk has hardened, needles are used to
ii. Blue mould make holes in the cheese. This lets air in and lets
the mold grow, which is what gives cheese its blue
lines. After that, it is stored in a controlled setting.

Brine washing Washed rind cheeses, like Munster, are made by

washing the cheese's surface with a brine solution
on a regular basis. In turn, this helps certain germs
iii. Washed rind and molds grow on the rind, which gives the
cheese its unique smell and taste. The cheese is
then left to age in a wet place until it gets its
unique taste and structure.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 9 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F
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
Cheese
England Cheese called Cheddar comes
from the English village of
Cheddar in Somerset. It has
been around since the 1100s
and was first made in caves
i. Cheddar where it could be stored and
aged. Over time, cheese-
making spread outside of the
town.
France The history of blue mold
(Roquefort) cheese goes back to ancient
times. For example,
Roquefort, a popular blue
mold cheese, has a history
ii. Blue that goes back to Roman
mould times. In Roquefort-sur-
Soulzon, France, the natural
caves are a great place for
the cheese to age.
iii. Washed France (Munster) Alsace and Lorraine in
rind France are the birthplace of
washed-rind cheeses such as
Munster. Monastic and
alpine communities devised
the technique of rinsing
cheese with saline or other
liquids in order to promote
specific microbial growth.
03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 10 of 21
Cultural Aspect
British culture respects
cheddar cheese. In
Ploughman's lunch, cheese
and onion pie, and cheese
and pickle sandwiches, it's a
staple of British cuisine. Pub
food in Britain often includes
cheddar. It influences
cheese-making globally and
is culturally significant in
England.
France values Roquefort
cheese. The Appellation
d'Origine Contrôlée (AOC)
certification protects
Roquefort as a regional
specialty. Only cheese from
the authorized territory can
wear the label. Traditional
French salads and dressings
utilize roquefort. It
represents French cuisine
and tradition.
In France, especially in the
Alsace region, Munster
cheese has cultural
significance. It is well-
known for its potent aroma
and flavor. Munster is
commonly incorporated into
traditional Alsatian dishes
such as tarte flambée. The
cheese is celebrated at local
RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

festivals and is
representative of the
region's culinary heritage. It
has a devoted following
among cheese devotees and
connoisseurs.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 11 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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.

The hot dish Monica chose for the event is Swiss cheese fondue.

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

The garnish to be used on the hot dish (Swiss cheese fondue) is pine nuts.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 12 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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

i. Cut vegetables

ii. Croutons

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

The cold dish Monica chose for the event is Cheesecake.

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

The garnish to be used on the cold dish (Cheesecake) is a mint sprig.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 13 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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

i. Mint sprig (as a garnish)

ii. Fresh fruit

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

The garnish to be used on the cheese plate is walnuts and honey.

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

i. Carrot sticks

ii. Celery sticks

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 14 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

Question 6

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

a. Define degree of ripeness of cheese.

The degree of ripeness of cheese refers to the stage of maturity or aging that a cheese has
reached, which directly impacts its flavor, texture, and aroma.

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 Sensory evaluation by cheese makers for 55-60°F (13-16°C)

cheeses texture and flavor balance

ii. Fresh cheeses Typically served when young, with a mild, 45-50°F (7-10°C)
milky flavor and creamy texture

iii. White mould Evaluated for a soft, creamy interior and 50-55°F (10-13°C)
cheeses bloomy white rind

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

temperatures.

In order to get the best flavor, serve cheeses at the right temperature. Temperature affects
the complicated smells and tastes, the texture, and the eating experience. At the right
serving temperature, cheese tastes better, making the cooking experience better for picky
eaters.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 15 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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 from Each
Bases Made from Each Type of Base
Type of Base

i. Cow milk Creamy and mild flavor, versatile for various Cheddar, Gouda, Brie
cheese types

ii. Sheep milk Rich, slightly sweet, and distinctive flavor; often Roquefort, Pecorino,
used for premium cheeses Manchego

iii. Goat milk Tangy, earthy, and often with a strong flavor Chèvre, Bucheron,
profile; popular for artisanal cheeses Garrotxa

iv. Buffalo milk Creamy, rich, and exceptionally high in fat Mozzarella di Bufala,
content; used for creamy and luxurious cheeses Burrata

v. Soy milk Plant-based and dairy-free; suitable for lactose- Soy-based cheese
intolerant or vegan diets alternatives like tofu-
based or soy cream
cheeses

vi. Specialty Unique characteristics and ingredients, often Stilton with blueberries,
cheese experimental and artisanal Truffle-infused cheeses,
Lavender-infused
cheese

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 16 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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. Appetizers Brie, Camembert, Blue Cheese in appetizers adds complexity to the start
Cheese of the meal. Soft and creamy cheeses pair well
with fruits and crackers, creating a savory
introduction to the dining experience.

ii. Entrees Parmesan, Mozzarella, Cheese in entrees can be integrated into pasta,
Cheddar pizza, or meat dishes, providing flavor, texture,
and creaminess. It enhances the overall taste and
richness of the main course.

iii. Cheese course A variety of cheeses A dedicated course in multi-course meals, often
depending on the in European dining traditions. It showcases
region various cheeses at their peak ripeness, allowing
diners to savor and appreciate their unique
qualities.

iv. Dessert Ricotta, Mascarpone, In desserts, cheese lends creaminess and

course Cheesecake sweetness. Ricotta and Mascarpone are used in
pastries, while cheesecake is a popular dessert on
its own, offering a rich and decadent finish to the
meal.

v. Cheese A selection of diverse Tastings provide an opportunity to explore

tastings cheeses different cheese types, textures, and flavors. It's
an educational and culinary experience that
allows individuals to compare and appreciate
various cheeses.

vi. Stand-alone Raclette, Fondue, In some cultures, cheese serves as the centerpiece
meal Cheese platters of a meal. Raclette and fondue involve communal
melting and dipping, while cheese platters offer
an array of cheeses, fruits, and accompaniments
for a satisfying, cheese-centric dining experience.

vii. vii. Buffet Various cheeses Cheese can be a versatile component of buffets,
depending on the suitable for diverse cuisines. It provides options

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 17 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

buffet theme for guests to create their combinations, such as

cheese and charcuterie boards in a continental
buffet setting.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 18 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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
Brief Explanation on How to Follow
Involving Food Safety Practices
the Identified Food Practices
Cheese

i. Hand Hygiene Proper handwashing with soap and

warm water before handling cheese
helps prevent the transfer of
contaminants. Hands should be washed
for at least 20 seconds, including
1. Handling fingertips and under nails.
cheese
ii. Cross-Contamination Use separate cutting boards and utensils
Prevention for cheese to avoid cross-contaminating
other foods. Store cheese away from
raw meats and follow a designated
workflow to prevent contact.

i. Temperature Control Store cheese at the appropriate

temperature to inhibit bacterial growth.
Refrigerate soft and fresh cheeses at
40°F (4°C) or lower and hard cheeses at
35°F (2°C). Maintain consistent
temperatures to prevent spoilage.
2. Storing
cheese
ii. Airtight Packaging Seal cheese in airtight containers or
wrap it tightly in plastic wrap or wax
paper to prevent moisture loss and
protect against external contaminants.
Properly sealed packaging helps
maintain cheese quality and safety.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 19 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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. Personal Hygiene Food handlers should maintain strict

personal hygiene practices, including
handwashing with soap and warm
water before and after handling
cheese. The use of clean and
appropriate protective clothing, such
as gloves and hairnets, helps prevent
1. Preparation
of cheese
contamination.

ii. Sanitization All equipment, surfaces, and utensils

used in cheese preparation should be
regularly cleaned and sanitized to
prevent the growth of harmful
bacteria. This includes cutting boards,
knives, and cheese molds.

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 20 of 21

RTO PROVIDER CODE: 91151 CRICOS CODE: 02668F

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

i. Temperature Control Cheese should be stored at the correct

temperature, typically between 35°F
(2°C) and 40°F (4°C) in a refrigerator,
to slow down bacterial growth and
maintain quality. Different types of
cheese may require specific storage
conditions.
2. Storage of
cheese ii. Packaging and Segregation Cheese should be properly packaged
to prevent moisture loss and
contamination from other foods. It's
important to store cheese away from
raw meats and other potentially
contaminating items. Air-tight
containers or wax paper can be used to
seal cheese.

i. Cross-Contamination Use separate serving utensils and

Prevention plates to avoid cross-contaminating
different cheese varieties. Ensure that
cheese platters are properly arranged
to minimize contact between cheeses.
3. Service of
cheese ii. Time and Temperature Cheese should be kept at the correct
Control temperature to maintain safety and
quality. For example, if serving a
cheese platter at room temperature, it
should not be left out for an extended
period to avoid spoilage.

**************End of the Assessment 1**************

03/2023 v1.0 SITHCCC040 - Prepare and serve cheese 21 of 21