Answer true or false in space provided true or false

(Answer true or false in space provided)
True or False
In general your chef will have selected the types of cheese for the cheeseboard, so it
is essential to select the correct items according to the preparation list or work order Question 24:
Menu uses and options for cheese including economical use of cheese offcuts include:
(Tick the correct box indicating true or false)
The harder cheeses, such as Parmesan, Cheddar and Gruyère, have great melting qualities
and therefore grated offcuts are most popular for cooking

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Hors d’oeuvres and appetisers, e.g. Brie and quince paste on crostini
Entrées, e.g. bresaola with Parmesan, grapes and vincotto
As a component in main courses, e.g. poached fillet of mountain trout with Brie sauce and
sautéed, peeled grapes
As part of dessert, e.g. pear, cream cheese and flaked almond flan
Question 25:
Which of the following are appropriate menu uses for cheese?
(Tick the correct box indicating true or false)
True False
Hors d’oeuvres and appetisers, e.g. Brie and quince paste on crostini
Entrées, e.g. bresaola with Parmesan, grapes and vincotto
As a component in main courses, e.g. poached fillet of mountain trout with Brie sauce
and sautéed, peeled grapes
As part of dessert, e.g. pear, cream cheese and flaked almond flan
As a cheese course or platter
As the central part of a dish, e.g. fondue
Question 26:
The following procedures should be considered to prevent contamination and reduce waste when
storing mise en place and leftovers:
(Tick the correct box indicating true or false)