Prepare and serve cheeseSITHCCC040SITHCCC040 Prepare and serve cheese Student LogbookAbout...

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Prepare and serve cheeseSITHCCC040SITHCCC040 Prepare and serve cheese        Student LogbookAbout this Student LogbookThis Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it.Student details sectionFill in the table below:    Student name:     Name of RTO:     Traineassessor name:     If this workbook is found, please contact me to return it using the details below:            Completing your Reflective journalYou are expected to complete a Reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:What skills and techniques did I use? What policies and procedures did I follow?How did I ensure efficiency, safety and quality?How did I ensure that my dishes met quality standards?What did I learn during the service and how might I apply it in future?What might I do different next time?Supervisor declarationYour workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.Logbook summaryThere are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.What do I need to demonstrate?During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:interpreting standard recipes and food preparation listsidentify and select cheeses from stores according to quality, freshness and stock rotation requirementsing cheese to room temperaturecreate optimum conditions for various cheesesprepare appropriate garnishes and accompanimentsconfirming food production requirementscalculating ingredient amounts weighing and measuring ingredients accuratelyselecting the knives required for the food to be prepared selecting routine and specialised equipment and utensils for the food to be prepared ensuring that food preparation equipment safely assembled, clean and ready for useusing equipment safely and hygienicallymaking precision cuts to prepare foodfollow standard recipeuse relevant cookery method for cheese dishesadd attractive garnishes and accompanimentspresent dish attractivelyfollow portion controlvisual evaluate dish before servedstore cheese in appropriate conditionsclean work areadispose of wasteworking safely and hygienically at all timesworking sustainably by minimising waste and using energy responsibly.Tips for completing this logbookRead through your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.Most importantly, ask for help if you are having trouble!    © Starford CollegeRTO:45769 | CRICOS:03957M    File Name: SITHCCC040 Student Logbook    Revised Date: 31/08/2023    Version: 1.0    Page:1Logbook summaryUse this list to keep track of your progress. Please note that you may complete a number of these tasks during one session, so you will only need to complete a single service plan and reflective journal each time that you cook.Student name:     Student number:     This unit of competency requires that you prepare and serve cheeses using the following service styles. Evidence of this has been provided.    Service styles    Date     Checklist numbe    ☐    Cheese plate            ☐    One hot dish            ☐    One cold dish        You must prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments. Evidence of this has been provided.    Cheese types    Date     Checklist numbe    ☐    Chedda            ☐    White mould            ☐    Blue mould            ☐    Washed rind            ☐    Hard            ☐    Semi-hard            ☐    Eye            ☐    Fresh            ☐    Stretched curd        You must prepare, plate and present two portions of each of the above cheese plates and finished dishes. Evidence of this has been provided.    Two portions of…    Date     Checklist numbe    ☐    Cheese plate            ☐    Hot dish            ☐    Cold dish        Supervisor Declaration Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.     Supervisor name:        Position:        Relationship to student (for example, head chef/shift supervisor etc):    During the services described in the student’s journals that I have endorsed, the student:    confirmed ingredients needed from standard recipe    ☐ Yes  ☐ No       calculated ingredients    ☐ Yes  ☐ No       got fresh quality ingredients from the stores    ☐ Yes  ☐ No       selected coect clean equipment    ☐ Yes  ☐ No       assembled and used equipment safely    ☐ Yes  ☐ No       followed workflow planning    ☐ Yes  ☐ No       weighed and measured ingredients    ☐ Yes  ☐ No       created optimum conditions for a variety of cheeses    ☐ Yes  ☐ No       cleaned and cut ingredients    ☐ Yes  ☐ No       used waste minimisation techniques    ☐ Yes  ☐ No       used coect cookery method    ☐ Yes  ☐ No       added accompaniment that complements the dish    ☐ Yes  ☐ No       made food quality adjustments    ☐ Yes  ☐ No    demonstrated good plating and presentation    ☐ Yes  ☐ No    stored cheeses in appropriate conditions    ☐ Yes  ☐ No    Please provide any feedback to the student here:    The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (as required) for the purposes of assessment.     ☐ Yes  ☐ No    Supervisor signature:        Contact number:         Date:    Reflective journalsPrint as many reflective journals as you need.    Reflective journal    Student name:    Date:    Did an RTO assessor observe this activity?  ☐ Yes  ☐ No       Journal number:        Service style:    ☐ cheese plate    ☐ cheese as main component of a hot dish    ☐ cheese as main component of a cold dish    Cheese type used in dish:    ☐ chedda    ☐ white mould    ☐ blue mould    ☐ washed rind    ☐ hard    ☐ semi-hard    ☐ eye    ☐ fresh    ☐ stretched curd    ☐ othespeciality cheese    During preparation, plating and serving cheese dish:    ☐ added suitable garnish and/or accompaniment    ☐ completed dish within commercial time constraints and deadlines    ☐ responded to a customer request    ☐ followed portion control (two portions for each dish)    ☐ used safety practices when handling and storing cheese    Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?)    Supervisor Endorsement    Supervisor name:    Position:    Signed:    © Starford CollegeRTO:45769 | CRICOS:03957M    File Name: SITHCCC040 Student Logbook    Revised Date: 31/08/2023    Version: 1.0    Page:1

Bidusha · Accepted Answer

PREPARE AND SERVE CHEESE
Recipe no. 1: cheese on plate
At 99% of my events, holiday or not, a cheese platter starter is a must-have. 
Utilized ingredients:
FRUIT & VEGETABLES (CHOOSE 1-3)
A cheese platter may be given a colorful and flavorful boost by adding fresh fruit or vegetables. Several of our preferred:
FRUITS
Fresh berries (pro tip: for a creative display, slice strawberries in half lengthwise THROUGH the stem)
Grapes (with the stems still on!
Slices of apple or pears should be placed out just before serving and should be drizzled with a little lemon juice to prevent browning.
live figs
sliced plums or peaches
Plum tomatoes
VEGETABLES
Cornichons or pickled vegetables (such as carrots, cucumbers, radishes, etc.)
young carrots
Radishes
grilled red peppers (If you're short on time, there's no need to prepare them yourself; I usually simply grab a jar at DeLallo!)
NUT (SELECT 2)
Walnuts
Almonds
Pistachios
nut macadamia
Hazelnuts
Pecans
BREAD OR CRACKERS (CHOOSE 2-4)
Baguette slices that have been lightly toasted for crostini (cut a baguette into slices, spray it with olive oil, and bake at 375 for a few minutes)
Drinking crackers
Butter or whole-wheat crackers
Breadsticks
CHARACTERIES (PICK 2-4)
Bresaola 
Chorizo 
Coppa 
Guanciale 
Prosciutto 
'Nduja 
Soppressata 
Bresaola
Nutritional fact:
The estimated nutritional information is subject to significant brand and component quantity variations. The quantities of the ingredients stated in the recipe card above used to calculate the aforementioned nutrition values are as follows: 1 700 gram baguette, 24 water crackers, 3 ounces of each cheese, 1/4 cup of each nut and accompaniment, 1/4 pound of each meat.
Steps to prepare cheese plate:
1. START WITH THE BIG ITEMS: BOWLS AND CHEESE.
Many people prefer to begin with the cheese, but I love to set up several little dishes all around my cheese board. because it enables me to prepare a portion of the cheese dish in advance. I will put out the cutting board and the bowls the night before if I am creating a cheese plate for a gathering so that it is ready to go. The bowls can be omitted if you choose, but I like to use them to hold dips and other small items. Their round shape and height also assist to visually break up the cheese board, making it more appealing. 
The cheese is then added. In order to properly serve cheese, it should be removed from the refrigerator and allowed to sit at room temperature for 30 to 60 minutes. You have two options: First, remove the cheeses from the refrigerator, place them on the counter, and then return to finish building the cheese plate. Or two, remove the cheeses from the fridge, chop them, and put them right away on the cheese plate to come to room temperature.
To create aesthetic appeal, I prefer to offer cheese in a variety of forms. Soft cheeses can be eaten straight up, as the brie and goat cheese in this picture. To make the cheese plate more visually appealing and to make it simpler for visitors to take a piece without having to saw through a hard cheese with a cheese knife, I like to slice or cube hard cheeses, like the cheddar and parmesan, and stack them up on the board.
2. ADD MEATS, BREAD, AND CRACKERS.
Then, charcuterie may be added to your cheese dish! Here, I used prosciutto and soppressata, a standard deli salami.
Your meats can be added in a number different ways: Simple stacking (faster if you're pressed for time), fanning out in a line or half-circle (ideal on large boards as this takes up more room), or folding larger pieces into interesting shapes (takes up less space and provides visual appeal).
We had a lot of charcuterie to fit into the board for our cheese plate, so I chose to fold it to make it take up less room. On cheese plates, I fold charcuterie meats in a variety of ways, including the following: 
• Fold large, thin, circular pieces in half, then in half again to form a triangle. Place one of your dishes and a large piece of cheese between the points of the triangles (this keeps it in place!). I prefer to fan it out after stacking quite a few pieces in this manner. This method was employed to prepare the soppressata that is located at the bottom of the cheese plate (just above the handle).
· Large, thin, circular sections should be folded in half before being rolled to create a little cone. To hold the cones in place, tuck their tips tightly between a slice of cheese and a bowl (you might need to repeat this step as you add additional pieces!). This is the method we applied to the deli salami that is located on the cheese plate's far left.
· Simply hold each piece of thinner meat, such as prosciutto, vertically above the cheese tray, then slowly drop it down. You may twist your palm slightly as you go to assist the meat form some folds and remain in a narrow area. This is the method we employed for the prosciutto, which is situated on this cheese dish just to the right of center. If you're using sausage, slice it thinly and arrange the pieces in a row.
· then comes the bread! I just put a few crostini or crackers on the plate because I want to give the cheese as much room as possible, but I leave a dish full of additional crackers available for anyone who wants them. To make them easier to grip, spread out crackers or crostini along the perimeter of the cheese platter.
3. FILL IN BIG SPACES WITH FRUIT AND NUTS.
It's time to have some fun and start filling in the blanks now that the substantial pieces are on our cheese platter! This is the point at which a cheese plate truly begins to take shape (and at which you get the WOW factor that will have your party attendees wanting you to show THEM how to make a cheese plate)!
Add some fruit first. Here, we used grapes, but you may substitute any fruit (or vegetable!). Grapes are placed on either side of this cheese platter to help it seem balanced (and make it simple for visitors to take a grape from either side!). I prefer to cut the fruit into reasonably tiny pieces and spread it in a few spots around the board.
Add nuts next! Here, we used almonds and walnuts. To add texture and close any gaps, place a few nuts in the smaller empty places in the centre of your board. For the olives or other additions you're adding, leave a few gaps around the borders.
4. ADD SOME OLIVES AND FILL ANY SMALL BOWLS.
Add the olives now if you're using them. You may put them wherever you choose; for this cheese board, I chose to put some green olives on the board and some black olives in one of our tiny bowls. I usually put olives on cheese platters since we have a love-hate relationship with them in my home.
Fill those dishes now! To these tiny bowls, you may add anything you desire, such olives, almonds, additional fruit, etc. Today, I added honey (bottom left) and flaky Maldon sea salt (top) to our two remaining bowls. Other favorites are cornichons (small pickles), pesto, premium salted butter, fig or blackberry jam, roasted beet dip (or any dip! ), and high-quality salted butter!)
5. TUCK SOME GREENERY INTO ANY SPACE THAT'S STILL EMPTY.
I ALWAYS choose to cram any remaining little gaps with a plant. Since cheese platters typically trend heavily toward red, white, and brown, I believe that it helps to mix up the hue. Although we used fresh arugula for our cheese platter, you could also use fresh herbs (I adore adding rosemary sprigs to a cheese dish!). The reason arugula is my go-to green is that I nearly always have it in my refrigerator, and the leaves are thin and flexible enough that I can tuck them into tight areas (besides, a crostini with brie, arugula, walnuts, a grape, and honey is THE BEST BITE EVER). The "visual interest" element is back, so fill in any gaps with a few pieces of your foliage and tuck some around the edges to help frame the cheese platter.
Reflective journal no. 1:

hi

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