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SITHCCC040 Prepare and serve cheese            Student Assessment
    Assessment Details
    
    
    
    Qualification Code/Title
    SIT40521 – Certificate IV in Kitchen Management
    
    
    Assessment Type
    Assessment 1
    Time allowed
    
    
    Due Date
    
    Location
    
    Term / Year
    
    Unit of Competency
    
    National Code/Title
    SITHCCC040 Prepare and serve cheese
    Student Details
    Student Name
    
    Student ID
    
    Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.
    Signature: XXXXXXXXXXDate:
    Assessor Details
    Assessor’s Name
    
    RESULTS (Please Circle)
    ☐ SATISFACTORY
    ☐NOT SATISFACTORY
    Feedback to student:
    
    *If Student is Not Satisfactory
Reassessment Required ☐ Yes ☐ No
    Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Signature:      ____________________
Date:     _____________/__________/_________
    Comment:
    
    Instructions to the Candidates
    
    ❖ This assessment is to be completed according to the instructions given below in this document.
· Should you not answer the tasks co
ectly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.
· If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
· Please refer to the College re-submission and re-sit policy for more information.
· If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.
· Please read the Tasks carefully then complete all Tasks.
· To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.
· This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately
· Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.
· This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Traine
Assessor.
Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.
    
Introduction
Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – Students must answer all questions co
ectly.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
eview the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and co
ectly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
    i
    Assessment information
    Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
Match the following cheese related culinary terms to the co
ect description.
    Cheese related culinary term
    Description
    Co
ect response for cheese related culinary term (a–l)
    Artisan
    a. A salt and water solution. It is commonly used for soft cheeses as they are immersed in
ine or washed with a
ine solution prior to maturation. Some cheeses such as feta are stored in
ine.
    
    Bacteria
    b. The holes that form inside the cheeses. They are formed by the ca
on dioxide released by bacteria during maturation.
    
    Brine
    c. Microbes added to the milk during cheesemaking that assist to mature or ripen the cheese. These edible moulds create the flavours and textures within the cheese. Most are strains of Penicillium such as P. Candidum, which forms the rind of white mould cheeses and P. Roqueforti, used in blue cheese.
    
    Curd
    d. This is the external surface of the cheese. The rind can contain moulds or bacteria (such as white mould and washed rind cheeses), a hard crust (such as parmesan or gruyere), or be covered in cloth or wax (as for many cheddars). Fresh cheeses generally do not have one.
    
    Eyes
    e. Is an enzyme that converts milk from a liquid to a solid during the initial stages of cheesemaking. Traditionally rennet was made from animals, but most cheeses are now made with non-animal rennet that is produced in laboratories.
    
    Maturation
ipening
ageing
    f. At the beginning of cheesemaking, the milk is set into a gel, then separated into solid (curd) and liquid (whey) components. The curd is used to make cheese and consists mainly of protein, fat and fat-soluble vitamins and minerals.
    
    Mould
    g. Cheeses that ripen from the outside in towards the centre. They normally have a coating of special moulds or bacteria on the outside.
    
    Rind
    h. Cheeses that are usually made in small amounts and generally handmade.
    
    Rennet
    i. Most chesses other than fresh cheeses spend a certain amount of time before they are ready to eat. Such as white mould cheeses are matured for about 6–8 weeks, and cheddar cheeses can be matured for anything from three months to two years.
    
    Starter cultures
    j. At the beginning of cheesemaking, the milk is set and then it is separated into solid (curd) and liquid (whey) sections. The whey is usually removed from the curd or it can be used to make other products such as ricotta.
    
    Surface ripened
    k. Specific microbes that are used in cheesemaking process that creates specific flavours in the cheese. The most common microbes used are Brevibacterium linens, used in washed rind cheeses and Propionibacterium, which produces the eyes in Swiss-style cheeses.
    
    Whey
    l. It is an enzyme that converts milk from a liquid to a solid during the initial stages of cheesemaking. Traditionally rennet was made from animals, but most cheeses are now made with non-animal rennet that is produced in laboratories.
    
Provide a short description of the following types of cheeses and two examples of each type of cheese.
    Cheese type
    Description
    Example
    Chedda
    
    
    White mould
    
    
    Blue mould
    
    
    Washed rind
    
    
    Hard
    
    
    Semi-hard
    
    
    Eye
    
    
    Fresh
    
    
    Stretched curd
    
    
Choose three types of popular cheese and complete the following table.
    Cheese:
    
    
    
    Made from:
    
    
    
    Country of origin:
    
    
    
    Type of cheese:
    
    
    
    Texture:
    
    
    
    Rind:
    
    
    
    Colour:
    
    
    
    Flavour:
    
    
    
    Aroma:
    
    
    
    Historical and cultural information:
    
    
    
List two common uses for each type of cheese in the table below.
    Cheese type
    Common uses
    Chedda
    
    White mould
    
    Blue mould
    
    Washed rind
    
    Hard
    
    Semi-hard
    
    Eye
    
    Fresh
    
    Stretched curd
    
    Fresh
    
For each cheese type below, list three garnishes and accompaniments that are commonly served with them.
    Cheese type
    Garnishes and accompaniments
    Chedda
    
    White mould
    
    Blue mould
    
    Washed rind
    
    Hard
    
    Semi-hard
    
    Eye
    
    Fresh
    
    Stretched curd
    
Outline the ideal conditions for serving cheese. Include in your answer the degree of ripeness and serving temperatures.
.
Describe the following bases from which cheese is made and provide one example for each.
    Bases
    Description
    Example
    Cow’s milk
    
    
    Sheep’s Milk
    
    
    Goat’s milk
    
    
    Buffalo Milk
    
    
    Soy
    
    
    Specialty cheese
    
    
In the table below, give two examples of the type of cheese/dish that could be served in the context given.
    Contexts in which cheeses are served
    Example type of cheese/dish that could be served
    As appetisers
    
    As entrees
    
    As a cheese course
    
    As part of the dessert course
    
    As cheese tastings
    
    As a standalone meal
    
    Buffet (provide example of cheeses and accompaniments)
    
List six food safety practices for storing and handling cheese.
List three hygiene practices that should be followed to prevent bacterial spoilage during preparation, storage and service of cheese.
Assessment Task 1: Checklist
    Student’s name:
    
    Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?
    Completed successfully?
    Comments
    
    Yes
    No
    
    Question 1
    
    
    
    Question 2
    
    
    
    Question 3
    
    
    
    Question 4
    
    
    
    Question 5
    
    
    
    Question 6
    
    
    
    Question 7
    
    
    
    Question 8
    
    
    
    Question 9
    
    
    
    Question 10
    
    
    
    Task outcome:
    Satisfactory
    Not satisfactory
    Assessor signature:
    
    Assessor name:
    
    Date:
    
    Student Overall Assessment Record Sheet
This form is to be completed by the assessor and used a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the student’s file.
Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.
    Qualification Code and Title
    
    Student Name:
    
    Student ID No:
    
    Final Completion Date:
    
    Unit Code and Title
    
    Term Year
    
    Date Assessed
    
    Please attach the following documentation to this form
    Result
    Assessment 1
    ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
    ☐S ☐NYS ☐DNS
    Assessment 2
    ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
    ☐S ☐NYS ☐DNS
    Assessment 3
    ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
    ☐S ☐NYS ☐DNS
    Assessment 4
    ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
    ☐S ☐NYS ☐DNS
    Assessment 5
    ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
    ☐S ☐NYS ☐DNS
     XXXXXXXXXXFinal Assessment Result for this unit
    ☐C ☐ NYC
    C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit
    Feedback:
    Any Adjustment Made to The Assessment:
    
    Student Declaration: I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks.
Name: ____________________________________________
Signature: _________________________________________    
Date: ____/_____/_____
    Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Name: _________________________________
Signature: ______________________________
Date: ____/_____/_____
Administrative use only
    Entered onto Student Management Database
     ________________
Date
    
Initials

    © Starford College
RTO:45769 | CRICOS:03957M
    File Name: SITHCCC040 Student Assessment Task 1
    Revised Date: 31/08/2023
    Version: 1.0
    Page:1
Answered 1 days After Sep 16, 2023

Solution

Deblina answered on Sep 18 2023
20 Votes
SITHCCC040 Prepare and serve cheese            Student Assessment
    Assessment Details
    
    
    
    Qualification Code/Title
    SIT40521 – Certificate IV in Kitchen Management
    
    
    Assessment Type
    Assessment 1
    Time allowed
    
    
    Due Date
    
    Location
    
    Term / Year
    
    Unit of Competency
    
    National Code/Title
    SITHCCC040 Prepare and serve cheese
    Student Details
    Student Name
    
    Student ID
    
    Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.
    Signature: Date:
    Assessor Details
    Assessor’s Name
    
    RESULTS (Please Circle)
    ☐ SATISFACTORY
    ☐NOT SATISFACTORY
    Feedback to student:
    
    *If Student is Not Satisfactory
Reassessment Required ☐ Yes ☐ No
    Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Signature:      ____________________
Date:     _____________/__________/_________
    Comment:
    
    Instructions to the Candidates
    
    ❖ This assessment is to be completed according to the instructions given below in this document.
· Should you not answer the tasks co
ectly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.
· If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
· Please refer to the College re-submission and re-sit policy for more information.
· If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.
· Please read the Tasks carefully then complete all Tasks.
· To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.
· This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately
· Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.
· This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Traine
Assessor.
Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.
    
Introduction
Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
· Assessment Task 1: Knowledge questions – Students must answer all questions co
ectly.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
· review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
· comply with the due date for assessment which your assessor will provide
· adhere with your RTO’s submission guidelines
· answer all questions completely and co
ectly
· submit work which is original and, where necessary, properly referenced
· submit a completed cover sheet with your work
· avoid sharing your answers with other students.
    i
    Assessment information
    Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
· where this task should be completed
· the maximum time allowed for completing this assessment task
· whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
1. Match the following cheese related culinary terms to the co
ect description.
    Cheese related culinary term
    Description
    Co
ect response for cheese related culinary term (a–l)
    Artisan
    a. A salt and water solution. It is commonly used for soft cheeses as they are immersed in
ine or washed with a
ine solution prior to maturation. Some cheeses such as feta are stored in
ine.
    Brine
    Bacteria
    b. The holes that form inside the cheeses. They are formed by the ca
on dioxide released by bacteria during maturation.
    Eyes
    Brine
    c. Microbes added to the milk during cheesemaking that assist to mature or ripen the cheese. These edible moulds create the flavours and textures within the cheese. Most are strains of Penicillium such as P. Candidum, which forms the rind of white mould cheeses and P. Roqueforti, used in blue cheese.
    Bacteria
    Curd
    d. This is the external surface of the cheese. The rind can contain moulds or bacteria (such as white mould and washed rind cheeses), a hard crust (such as parmesan or gruyere), or be covered in cloth or wax (as for many cheddars). Fresh cheeses generally do not have one.
    Rind
    Eyes
    e. Is an enzyme that converts milk from a liquid to a solid during the initial stages of cheesemaking. Traditionally rennet was made from animals, but most cheeses are now made with non-animal rennet that is produced in laboratories.
    Rennet
    Maturation
ipening
ageing
    f. At the beginning of cheesemaking, the milk is set into a gel, then separated into solid (curd) and liquid (whey) components. The curd is used to make cheese and consists mainly of protein, fat and fat-soluble vitamins and minerals.
    Curd
    Mould
    g. Cheeses that ripen from the outside in towards the centre. They normally have a coating of special moulds or bacteria on the outside.
    Mould
    Rind
    h. Cheeses that are usually made in small amounts and generally handmade.
    Artisan
    Rennet
    i. Most chesses other than fresh cheeses spend a certain amount of time before they are ready to eat. Such as white mould cheeses are matured for about 6–8 weeks, and cheddar cheeses can be matured for anything from three months to two years.
    Maturation/Ripening/Ageing
    Starter cultures
    j. At the beginning of cheesemaking, the milk is set and then it is separated into solid (curd) and liquid (whey) sections. The whey is usually removed from the curd or it can be used to make other products such as ricotta.
    Whey
    Surface ripened
    k. Specific microbes that are used in cheesemaking process that creates specific flavours in the cheese. The most common microbes used are Brevibacterium linens, used in washed rind cheeses and Propionibacterium, which produces the eyes in Swiss-style cheeses.
    Starter...
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