SITHCCC017 Handle and serve cheese

Practical Assessment Recipe Cards

Service Style: Buffet presentation

Ingredients:
Method
Cheese types:  Choose 6 cheese types from the food order, Inspect the cheese,
check labels, origin, dates, type.
 cheddar
 brie or camembert  Portion each cheese into 6 portions (wedges, slices) and arrange
 blue attractively on a platter/s.
 washed rind
 chèvre  Serve with accompaniments like a variety of breads, biscuits,
 gruyère crackers, crudites, fruits fresh and dried, nuts and spreads.
 flavoured  *Include Gluten free options s for any special dietary requirement.

 Garnish the platter with fresh herbs, edible flowers, micro herbs or
Accompaniments: carved vegetables.
 Biscuits
 Crackers
 Breads
 Fresh fruits (seasonal) Portion size
 Dried fruits  A plate of cheese should have around 30g of each cheese selection
 Nuts per serve.
 spreads

Garnish:
 Fresh herbs
 Edible flowers
 Micro herbs
 Carved vegetables.

Service Style: Cheese Plate

Ingredients:
Method
Cheese types:
 Select 3 cheese types from the food order, Inspect the cheese,
• cheddar check labels, origin, dates, type.
• brie or camembert
• blue  Portion each cheese type into 3 portions (wedges, slices) and
• washed rind arrange attractively on a plate.
• chèvre
• gruyère  Serve with accompaniments like a variety of breads, biscuits,
• flavoured crackers, crudites, fruits fresh and dried, nuts and spreads.
 *Include Gluten free options s for any special dietary requirement.
Accompaniments:
• Biscuits  Garnish the plater with fresh herbs, edible flowers or micro herbs.
• Crackers
• Breads Portion size
• Fresh fruits (seasonal)
• Dried fruits
• Nuts  A plate of cheese should have around 200g of cheese (all
• spreads combined) in total per serve.

Garnish:
• Fresh herbs
• Edible flowers
• Micro herbs
• Carved vegetables.

SITHCCC017 Handle & Serve Cheese v1.0 (Updated on 26 October 2020)

This document is uncontrolled when printed (Printed on: 26 October 2020) Page 1 of 2
 Service Style: Table service
Ingredients:

Cheese types: Method

• cheddar
• brie or camembert  Display 6 cheese types from the food order, Inspect the cheese,
• Cheddar check labels, origin, dates, type.
• blue
• washed rind  Describe each type of cheese and provide advise to a customer
• chèvre (discussion)
• gruyère
• flavoured  Portion each selected cheese to be served into 3 portions (wedges,
slices) and arrange attractively on a plate or platter, according to the
Accompaniments: number of guests.
• Biscuits
• Crackers  Serve with accompaniments like a variety of breads, biscuits,
• Breads crackers, crudites, fruits, fresh and dried, nuts and spreads.
• Fresh fruits (seasonal)
• Dried fruits  *Include Gluten free options for any special dietary requirement.
• Nuts
• spreads  Garnish the plater with fresh herbs, edible flowers or micro herbs.

Garnish ingredients: Portion size

• Fresh herbs  Cheese should be served around 200g (all combined) in total per
• Edible flowers serve.
• Micro herbs
• Carved vegetables.

SITHCCC017 Handle & Serve Cheese v1.0 (Updated on 26 October 2020)

This document is uncontrolled when printed (Printed on: 26 October 2020) Page 2 of 2