Explain the 4 main salting methods used in cheese making Salting Method Process

Explain the 4 main salting methods used in cheese

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6.Explain the 4 main salting methods used in cheese making: Salting Method Process and application 1. 2. 3. 4 . 1. 2. 3. 4 . 7. What are stretched curd cheeses? Provide 4 examples: Stretched Curd Cheeses are: Examples 1. 2. 3. 4 . 19 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE 8.What are the 3 ripening stages for white mould cheeses? 9.What is the indicative time of maturation for the following types of cheddar?Time of Maturation1.Mild 2.Semi-matured 3.Matured or tasty 4.Vintage 20New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE 10. List 5 examples of washed rind cheeses: Examples for washed Rind Cheese 1. 2. 3. 4. 5. 11.What is the difference between hard cooked and semi-cooked eye cheeses? Provide examples for each type: Characteristics Example Hard Cooked Cheese Semi-cooked Eye Cheese 21 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE 12.Provide examples of traditional cheeses produced in the following countries: Country Famous cheeses Australia England France Greece Holland Italy Spain 22 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE Switzerland 13.What are the handling and packaging requirements for cheese to prevent cross-contamination and maintain quality? 14.What are the storage requirements and conditions for the various types of cheeses? Cheese type Storage Requirements 23 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE 15.What is the anticipated shelf life for the following cheese styles?Fresh cheeses – White mould and washed rind cheese – Stretched curd and blue cheese types – Cheddars and eye cheese – Hard cheese – 16.List 10 basic rules for presentation, serving sizes, temperature and suitable accompaniments when preparing cheese selections: 1. 2. 3. 4. 5. 24 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE 6. 7. 8 9. 10. 17. What are the Menu uses and options for cheese including economical use of cheese offcuts? Menu Uses and Economical Use of Off-cuts 25 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105
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NEW YORK COLLEGE
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