cheese unit day 2 august 17 revised

Hors d’oeuvres & AppetizersCheese Study: Day 2

Amuse Bouche:

1.1. Skim through the descriptive terms Skim through the descriptive terms listed in your “Glossary of Descriptive listed in your “Glossary of Descriptive Terms”.Terms”.

2.2. Choose three terms that could Choose three terms that could possibly be used to describe cheese. possibly be used to describe cheese.

3.3. Choose two terms that would never Choose two terms that would never be used to describe cheese.be used to describe cheese.

4.4. Be prepared to share your responses!Be prepared to share your responses!

ObjectivesStudent 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 cheese lab (Fondue and Cheese Trays)..

Savoring Cheese

• Best at room temp (take out of the fridge 30 min. before serving)

• Limit the number to 5 at one time• Start with less intense/soft cheeses• Chew slowly and savor the flavors • Cleanse your palate (bread, room temperature

water, fruit, nuts)

Taste It!• As you try each sample, savor the flavors and record

your observations on the Tasting Scorecard

Think-Write-Share:

• What cheese did you most prefer from today’s cheese tasting?• What descriptive terms from your Professional

taster’s language best 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!

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 Lab (Fondue & Cheese Trays)

Plan for tomorrow (Note: Red groups will be support staff for this lab and we will continue to rotate in order for the next 4 labs):•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. •http://www.5min.com/Video/How-To-Make-Cheese-Fondue-93889569

Closure

How can you apply the information learned about tasting and paring cheeses to other ingredients?

Be prepared to share!