Cheese unit day 3 cheese fondue and cheese trays

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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
  • Objective: 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
  • Cheese unit day 3 cheese fondue and cheese trays

    1. 1. Hors d’oeuvres &AppetizersCheese Study: Day 3
    2. 2. Amuse Bouche: In the Bellwork Section of your binder, answer the following:1. What varieties of cheese did we sample yesterday?2. What does “origin” refer to?3. What foods do cheeses pair well with?4.Be prepared to share your responses!
    3. 3. ObjectivesStudent will be able to: • Identify and pair cheese with complementary ingredients. • Create a cheese product (fondue or cheese tray) • Demonstrate teamwork and time management skills in executing lab plan.
    4. 4. Fondue Demo•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-93889569•Note steps/tips on your recipe.
    5. 5. Cheese Platter Options (Choose YourOwn Combinations):Cheese: Pairings:Havarti CrackersColby GrapesMuenster Crusty BreadCheddar ApplesBlue Cheese OlivesGorgonzola TomatoesCream Cheese Walnuts
    6. 6. Cheese Lab:• Review Recipe and Lab Planning Sheet as a team.• Prepare to cook: Restrain hair, put on chef coat, wash hands.• Execute your plan!• Reminder: Keep track of your time!!!!
    7. 7. Closure Complete your lab reflection questions. Be prepared to share!

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