Cheese Unit Day 2 August 16

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!