• Fresh cheeses – should be used within a week of purchase or as indicated by the use by date. • White mould and washed rind cheese – vary from one to four weeks. • Stretched curd and blue cheese types – vary from one to four weeks. • Cheddars and eye cheese – keep for several weeks. • Hard cheese – keeps for several months. SIT Version 1.1 ©Futura Group 2017
16. List 10 basic rules for presentation, serving sizes, temperature and suitable accompaniments when preparing cheese selections: 1. Select cheese from different categories to give a variety of textures, colours and tastes. 2. Allow the cheese, not the array of accompaniments to dominate the plate. 3. Enhance the presentation of the platter with different cheese shapes or by placing wedges at different angles on the plate. 4. Serve with bread such as fresh walnut bread and soft textured biscuits such as oatmeal rather than hard crunchy biscuits as their crunchiness detracts from the texture of the cheese. 5. Serve with complementary accompaniments that don’t overpower. 6. Take the cheese from the fridge at least an hour before service and serve at 15-20°C for the best flavour (room temperature is usually fine, but not if it is too hot) 7. Cut cheese in a correct manner, then quartered and portioned accordingly – avoid cutting edges or irregular cuts, to prevent wastage. 8. Judge the quantity required and bring that portion to service temperature to minimise wastage. 9. For cheese platters allow 100-120g of cheese per person. Use a selection of cheese on each plate comprised of hard cheese 30%, soft cheese 30%, blue vein cheese 20% and other varieties such as goats cheese 20%. 10. Prevent cross contamination during preparation, serving and storage and provide a knife for each cheese. 17. What are the Menu uses and options for cheese including economical use of cheese offcuts? Menu Uses and Economical Use of Off-cuts Can use for cheesecake, pizza toping, canapés or cheese sauce, grate cheese to melt under griller or garnish. SIT Version 1.1 ©Futura Group 2017
18. Service has finished. Your work space has all the equipment and used and unused foods on benches and shelves. Explain the procedures for cleaning your workplace and storing and disposing of foods to ensure all food safety requirements are met in the area is clean to industry standards: Storage of re-useable by-products Cleaning and sanitation (where? how?) Keep the food types separate to prevent cross contamination. Don’t store cheese together. Use the appropriate containers during the preparation and service stage will assist in this purpose. Small takeaway containers, vacuum packaging and plastic wrap all assists in keeping product in the best condition and minimising waste through spoilage. Labelling is the most important step as it will ensure that FIFO principles are followed and it also helps to monitor the lifespan of the products. At the end of shift will need to clean all equipment and kitchen area that we use like stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area. All the equipment and kitchen area need to clean by applied detergent with hot water which helps to lift the dirt from the surfaces than applied sanitise to complete cleaning and sanitation procedure. SIT Version 1.1 ©Futura Group 2017
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- Summer '19