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Hors d’oeuvres &AppetizersCheese Study: Day 2
Amuse Bouche:1. Skim through the descriptive terms   listed in your “Glossary of Descriptive   Terms”.2. Choose three term...
ObjectivesStudent will be able to:  • Identify terms related to cheese production    and tasting.  • Describe characterist...
Savoring Cheese• Best at room temp (take out of the fridge 30 min.  before serving)• Limit the number to 5 at one time• St...
Taste It!• As you try each sample, savor the flavors and record your  observations on the Tasting Scorecard
Think-Write-Share:• What cheese did you most prefer from today’s  cheese tasting?• What descriptive terms from your Profes...
Cheese Pairings    ColbyApples, pears, tomatoes    Mild Cheddarapple cider, apples, grapes    Monterey Jackfruit, sa...
Cheese Lab (Fondue &          Cheese Trays)Plan for tomorrow (Note: Red groups will be support staff forthis lab and we wi...
ClosureHow can you apply the information learned about tasting and paring cheeses to other ingredients?                   ...
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Cheese Unit Day 2 August 17 Revised

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  • Objective: Identify terms related to cheese production and tasting. http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese/Fresh-Unripened-Cheese.aspx
  • Fresh cheeses like ricotta should be treated like fresh milk and should be kept refrigerated until use or serving.
  • Describe characteristics of several different cheeses.
  • Students will add notes to the “ Cheezy ” Notetaker
  • Demonstrate teamwork and time management skills in planning for cheese lab (Fondue and Cheese Trays). . http://www.5min.com/Video/Easy-International-Cheese-Fondue-23378401
  • Transcript of "Cheese Unit Day 2 August 17 Revised"

    1. 1. Hors d’oeuvres &AppetizersCheese Study: Day 2
    2. 2. Amuse Bouche:1. Skim through the descriptive terms listed in your “Glossary of Descriptive Terms”.2. Choose three terms that could possibly be used to describe cheese.3. Choose two terms that would never be used to describe cheese.4. Be prepared to share your responses!
    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 cheese lab (Fondue and Cheese Trays)..
    4. 4. Savoring Cheese• Best at room temp (take out of the fridge 30 min. before serving)• Limit the number to 5 at one time• Start with less intense/soft cheeses• Chew slowly and savor the flavors• Cleanse your palate (bread, room temperature water, fruit, nuts)
    5. 5. Taste It!• As you try each sample, savor the flavors and record your observations on the Tasting Scorecard
    6. 6. Think-Write-Share:• What cheese did you most prefer from today’s cheese tasting?• What descriptive terms from your Professional taster’s language best 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!
    7. 7. 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
    8. 8. Cheese Lab (Fondue & Cheese Trays)Plan for tomorrow (Note: Red groups will be support staff forthis lab and we will continue to rotate in order for the next 4labs):•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.•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-93889569
    9. 9. ClosureHow can you apply the information learned about tasting and paring cheeses to other ingredients? Be prepared to share!
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