hi can you please help me answer this

1. What is the definition of 'curd' in relation to cheese?

1. What is the name of the enzymes added to milk to curdle it and cause the formulation of curds and whey?

1. Explain what 'whey' is in relation to cheese?

1. What is a 'cheese plane'?

1. What is the culinary term for taking cheese that has been refrigerated out of that cold environment and giving it time to come to room temperature for service?

1. What is meant by 'eyes' in relation to cheese?

1. What is the name of the light white powdery down-like surface on the rind of cheeses such as Brie and Camembert?

1. What is the meaning of a 'starter' in relation to cheeses?

1. What is a 'blind cheese'?

What are the characteristics and classifications of the following cheeses?
Cheese	characteristics	Classification
Cheddar
Camembert
Blue Castello
Gruyre
Gloucester
Provolone
Mascarpone
Mozzarella

What is the country of origin of the following cheeses?
Cheese name	What is the country of origin
Gorgonzola
Roquefort
Stilton
Feta
Cream Havarti
Aggiano
Edam

1. How old is 'cheese' and 'cheese-making' believed to be?

1. Briefly describe the culture of cheese in France.

1. What are three (3) examples of common ways in which cheeses (as a generic classification of food) might be used?

i)

ii)

iii)

1. What are three (3) examples of 'garnishes' and 'accompaniments' that can be used with cheeses on a cheese platter?

i)

ii)

iii)

1. Identify in general terms the length of time that soft-ripening, washed rind cheeses such as Brie, Camembert and Limburger can stay at room temperature and remain safe to eat?

1. Identify in general terms the length of time that aged cheeses such as Parmigiano, Pecorino and Reggiano can stay at room temperature and remain safe to eat?

1. What is the accepted general temperature range that cheese should be served at?

Give three (3) examples of a cheese made from the following?
Type of milk	Example
Cows milk	i)
ii)
iii)
Sheeps milk	i)
ii)
iii)
Goats milk	i)
ii)
iii)
Buffalos milk	i)
ii)
iii)

1. What is the name of the cheese (or cheese-like product) that can be made from soy milk?

1. Are 'Haloumi Dippers', 'Queso' and 'Mini vegetable frittatas' typically served as an 'Appetiser', 'Entre' or as 'Part of the dessert course'?

1. Are 'Cheese souffl', 'Feta parcels' and 'Shrimp and Scallop Mornay' typically served as an 'Appetiser', 'Entre' or as 'Part of the dessert course'?

1. When would a 'cheese course' be served as part of a meal?

1. Are 'Peach and Burrata Crostini', 'Baked Mascarpone' and 'Apple Havarti Beignets' typically served as an 'Appetiser', 'Entre' or as 'Part of the dessert course'?

1. What are three (3) examples of characteristics of cheese that could form the basis of a cheese tasting?

i)

ii)

iii)

1. How is cheese most commonly served as a stand-alone meal?

1. What are three (3) examples of cheese types to use as part of a cheese selection on a buffet?

i)

ii)

iii)

1. What are three (3) examples of food safety practices for the handling of cheese?

i)

ii)

iii)

1. What are three (3) examples of food safety practices for the storing of cheeses?

i)

ii)

iii)

1. What are three (3) examples of hygiene requirements relating to possible bacterial spoilage of cheeses in its preparation, storage and service?

i)

ii)

iii)

Describe the culinary terms for the following desserts.
Dessert	Culinary items
Crme caramel
Chantilly
Crme brle
Pudding
Flan
Sabayon
Tart

1. What are the two (2) main ingredients in 'meringues'?

1. What are three (3) examples of 'animal-based' setting agents that may be used to produce desserts?

i)

ii)

iii)

1. What are three (3) examples of 'plant-based' setting agents that may be used to produce desserts?

i)

ii)

iii)

What are the substitute ingredients you can use for the following dietary requirements?
Dietary requirements	Substitute ingredients
Celiac disease
Candida overgrowth
Diabetes
Low kilojoule

1. What is the difference between type 1 and type 2 diabetes?

1. What are three (3) examples of adjustments that might be made to a dessert to accommodate a 'low sugar' requirement?

i)

ii)

iii)

1. What adjustment needs to be made to a dessert to accommodate a 'sugar free' requirement?

1. What are three (3) examples of ingredients that must be avoided in order to produce a vegan dessert?

i)

ii)

iii)

1. What is the meaning of a 'food allergy'?

1. What is the meaning of a 'food intolerance'?

1. What are two (2) key health consequences of failing to address special dietary requirements of customers when preparing desserts?

i)

ii)

1. What is the key legal consequence to a business of failing to address special dietary requirements required by customers when preparing desserts?

1. What are three (3) pieces of information that may be found on stock date codes and rotation labels?

i)

ii)

iii)

1. What are three (3) reasons fat is added to dry ingredients when baking or preparing desserts?

i)

ii)

iii)

1. What is the reason that liquids are added to flour when producing desserts?

What is the definition of following cookery types?
Cookery types	Definition
Baking
Flamb
Poaching
Steaming
Stewing

What is the process for the following in the cookery process?
Cookery process	Process
Chilling
Freezing
Reducing
Stabilising

1. Why do we need to select & use moulds when getting ready to produce desserts?

i)

ii)

iii)

1. What is one (1) reason some mixtures need to be 'stirred' and 'aerated' as part of the preparation process?

1. What are three (3) reasons that ingredients for desserts must be 'weighed' or 'measured'?

i)

ii)

iii)

1. What is one (1) reason some ingredients need to be 'sifted' as part of the preparation process when making desserts?

1. What is involved in the 'tempering chocolate' process?

Give the meaning of the following terms.
Process	Meaning
Whisk
Folding
Piping
Spreading

Give the meaning of the following terms.
Item	Temperature	Time
Apple Strudel'
Crme Brle'
Meringue
Crme Caramel'

1. What are three (3) examples of techniques to plate and present desserts?

i)

ii)

iii)

1. What are three (3) generic examples of techniques to garnish and decorate desserts?

i)

ii)

iii)

1. What are three (3) indicators of freshness and quality of stocked ingredients for desserts?

i)

ii)

iii)

1. What are three (3) examples of mise en place requirements for producing desserts?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to ensure food safety?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to optimise shelf life?

i)

ii)

iii)

1. What are three (3) examples of safe operational practices when using functions and features of equipment to produce desserts?

i)

ii)

iii)

Thank you