Cheese Unit Day 2 August 16

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Cheese Unit Day 2 August 16

  1. 1. Hors d’oeuvres &AppetizersCheese Study: Day 2
  2. 2. August 16- Amuse Bouche:In the Bellwork section of your binder, answer the following questions:• What cheese did you most prefer from yesterday’s cheese tasting?• What descriptive terms from your Professional taster’s language would you use to describe this cheese?• What foods do you think this cheese should be served with or what dishes could it be used in? Be prepared to share!
  3. 3. ObjectivesStudent will be able to: • Identify terms related to cheese production and tasting. • Describe characteristics of several different cheeses. • Demonstrate teamwork and time management skills in planning for tomorrow’s cheese lab.
  4. 4. Cheese Pairings  ColbyApples, pears, tomatoes  Mild Cheddarapple cider, apples, grapes  Monterey Jackfruit, salsa  Mozzarellatomatoes, cured meats  Swissgrapes, pears, pumpernickel bread  Asiagograpes, figs, espresso  Fetaolives, vegetables, seafood, chicken  Bluecrusty bread, apple, cappuccino  Parmesangrapes, figs, walnuts, bread sticks
  5. 5. Cheese Talk ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold ripenedItalyPiquant/spicy HavartiSoft/RipenedDenmarkbut tery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey JackFirm/UnripenedUSMild BlueBlue-veined/mold ripenedFrancePiquant/spicy
  6. 6. Cheese Talk (cont.) GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/semiswe et AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/piquant CamembertSoft/RipenedFrancemild/pung ent MozzarellaFirm/UnripenedItalymild/delic ate MuensterSoft/RipenedGermanymild
  7. 7. Cheese Talk (cont.)• ProvoloneFirm/RipenedItalyBland to sharp• ParmesanFirm/RipenedItalySharp/piquan t• GruyereFirm/RipenedSwitzerlandmild/sw eet• BrieSoft/RipenedFrancemild to pungent
  8. 8. Cheese LabPlan for tomorrow:•Review recipe or lab assignment•Use the planning sheet provided to plan out tomorrow’s lab.•Be sure that all group members are involved in the planningand the time frame provides tasks for all students!•Please notify instructor when you are finished so that your planmay be approved.
  9. 9. “What Sounds Good to You?”Analyzing Your Food Preferences: Answer the questions on a separate sheet of paper.Note: there are no right or wrong answers; simply respond to each question honestly and thoughtfully.
  10. 10. Sensory Evaluation of Food: More than Just Taste Summarize each section in 12 words or less(Sections begin with “Sensory evaluation” and are in bold).
  11. 11. Terminology:• Sensory Evaluation • Monosodium gutamate• Sensory • Trigeminal Sense Characteristics • Olfactory Organs• Flavor • Taste blindness• Garnish • Mouthfeel• Taste
  12. 12. ClosureHow can you apply the information learned about tasting and paring cheeses to other ingredients? Be prepared to share!

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