cheese unit day 2 august 16
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Hors d’oeuvres & AppetizersCheese Study: Day 2
August 16- Amuse Bouche:
In the Bellwork section of your binder, answer the following questions:• What cheese did you most prefer from yesterday’s
cheese tasting?• What descriptive terms from your Professional
taster’s language would you use to describe this cheese?• What foods do you think this cheese should be
served with or what dishes could it be used in? Be prepared to share!
Objectives
Student will be able to:• Identify terms related to cheese production
and tasting.• Describe characteristics of several different
cheeses.• Demonstrate teamwork and time
management skills in planning for tomorrow’s cheese lab.
Cheese Pairings ColbyApples, pears, tomatoes Mild Cheddarapple cider, apples, grapes Monterey Jackfruit, salsa Mozzarellatomatoes, cured meats Swissgrapes, pears, pumpernickel bread Asiagograpes, figs, espresso Fetaolives, vegetables, seafood, chicken Bluecrusty bread, apple, cappuccino Parmesangrapes, figs, walnuts, bread sticks
Cheese Talk ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy HavartiSoft/
RipenedDenmarkbuttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey
JackFirm/UnripenedUSMild BlueBlue-veined/mold
ripenedFrancePiquant/spicy
Cheese Talk (cont.) GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/semisweet AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/piquant CamembertSoft/RipenedFrancemild/
pungent MozzarellaFirm/UnripenedItalymild/delicate MuensterSoft/RipenedGermanymild
Cheese Talk (cont.)
• ProvoloneFirm/RipenedItalyBland to sharp• ParmesanFirm/RipenedItalySharp/
piquant• GruyereFirm/RipenedSwitzerlandmild/
sweet• BrieSoft/RipenedFrancemild to pungent
Cheese Lab
Plan for tomorrow:•Review recipe or lab assignment•Use the planning sheet provided to plan out tomorrow’s lab.•Be sure that all group members are involved in the planning and the time frame provides tasks for all students!•Please notify instructor when you are finished so that your plan may be approved.
“What Sounds Good to You?”
Analyzing Your Food Preferences: Answer the questions on a separate sheet of paper.
Note: there are no right or wrong answers; simply respond to each question honestly and thoughtfully.
Sensory Evaluation of Food: More than Just Taste
Summarize each section in 12 words or less (Sections begin with “Sensory evaluation” and
are in bold).
Terminology:
• Sensory Evaluation• Sensory
Characteristics• Flavor• Garnish• Taste
• Monosodium gutamate• Trigeminal Sense• Olfactory Organs• Taste blindness• Mouthfeel
Closure
How can you apply the information learned about tasting and paring cheeses to other ingredients?
Be prepared to share!
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