Cheese unit day 3 cheese fondue and cheese trays

Hors d’oeuvres & AppetizersCheese Study: Day 3

Amuse Bouche: In the Bellwork Section of your binder, answer

the following:

1.1. What varieties of cheese did we What varieties of cheese did we sample yesterday?sample yesterday?

2.2. What does “origin” refer to?What does “origin” refer to?3.3. What foods do cheeses pair well What foods do cheeses pair well

with? with? 4.4.

Be prepared to share your responses!Be prepared to share your responses!

ObjectivesStudent will be able to:

• Identify and pair cheese with complementary ingredients.• Create a cheese product (fondue or cheese

tray)• Demonstrate teamwork and time

management skills in executing lab plan.

Fondue Demo

•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-93889569

•Note steps/tips on your recipe.

Cheese Platter Options (Choose Your Own Combinations):

Cheese:Cheese: Pairings:Pairings:Havarti Crackers

Colby Grapes

Muenster Crusty Bread

Cheddar Apples

Blue Cheese Olives

Gorgonzola Tomatoes

Cream Cheese Walnuts

Cheese Lab:• Review Recipe and Lab Planning Sheet as a team.

• Prepare to cook: Restrain hair, put on chef coat, wash hands.

• Execute your plan!

• Reminder: Keep track of your time!!!!

Closure

Complete your lab reflection questions.

Be prepared to share!