Handle and Serve Cheese PDF

LEARNERS GUIDE
HANDLE AND SERVE CHEESE
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
TVET Resource Centre

Gordon Town Road
Kingston 7
Jamaica W.I.
*** 2003***
Version 1 CUR UNIT JAN. 03

LEARNERS GUIDE
2003 HEART Trust/NTA

Kingston
Jamaica
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohibited unless prior written permission is obtained from
the HEART Trust/NTA.
Design and Development work done by

the Learning Resource Unit of the
TVET Resource Centre

TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ..... ................................................................................................................... 1

This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 2
How To Use This Learners Guide ................................................................................ 5
Method of Assessment.................................................................................................... 6
Element 1: Select suppliers and purchase cheese............................................................... 7
Self-Assessment Checklist ........................................................................................... 12
Element 2: Prepare cheese for service ................................................................................. 13
Element 3: Present cheese ..................................................................................................... 13
Element 4: Implement safe and hygienic practices............................................................ 23

LEARNERS GUIDE
LG - THHCFP0461A:
HANDLE AND SERVE CHEESE

LG-THHCFP0461A HANDLE AND SERVE CHEESE
LG-THHCFP0461A:
HANDLE AND SERVE
CHEESE
INTRODUCTION
Welcome
Welcome to the Learners Guide for Competency Standard Handle and Serve Cheese. This is
just one of a number of Learner Guides produced for the Commercial Food Preparation Skills
stream of the Tourism and Hospitality Industry, and it is designed to guide you, the learner,
through a series of learning processes and activities that will enable you to achieve the specified
learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0461A,
which is one of the basic building blocks for the National Vocational Qualification of Jamaica
(NVQJ) certification within the industry. Please refer to your Learners Handbook for a
thorough explanation of standards and competencies, and how these relate to the NVQJ
certification.
You are also advised to consult the Competency Standard for a better understanding of what is
required to master the competency.
This Competency Unit
Handle and Serve Cheese addresses the knowledge and skills requirements for effectively
handling and serving cheese. There are three main areas or elements:
Element 1: Select suppliers and purchase cheese
Element 2: Prepare cheese for service
Element 3: Present cheese
Element 4: Implement safe and hygienic practices
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge,
skills and attitudes for handling and serving cheese.
Version 1 CUR UNIT JAN. 03 1

Before you start
Before you start this Learners Guide, you need to:
a. Obtain a Learners Logbook that you `will use to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have your
trainer/facilitator sign off on them. This will allow you to provide evidence of your
competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the
correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learners Guide (see below)
Planning your learning programme
The self-assessment checklist on the following page will assist you in planning your training
programme as it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through the checklist you will be able to find out what
competencies you have already mastered and which one you will need to pay more attention to
as you go through the learning process.
To complete the self-assessment checklist simply read the statements and tick the Yes or No
box. You should do this exercise now.

SELF-ASSESSMENT CHECKLIST
- Handle and Serve Cheese
Element 1 Select suppliers and purchase cheese Yes No
1. I can identify different types of cheese ( ) ( )
2. I can select suppliers of cheese based on enterprise standards ( ) ( )
3. I know what to look for when selecting cheese ( ) ( )
4. I know how to store cheese based on proper storage rules ( ) ( )
5. I can select suitable supplier of cheese with regard to quality

and price ( ) ( )
2. I can purchase a variety of cheese ( ) ( )
3. I observe proper storage techniques ( ) ( )
4. I can keep wastage to a minimum ( ) ( )
Elements 2/3 Prepare and present cheese Yes No
1. I am able to tell when cheese is at the right temperature

to be served ( ) ( )
2. I am able to select the correct garnish for the

appropriate cheese dish ( ) ( )
3. I understand how to select from a variety of cheese

dishes for the right occasion. ( ) ( )

4. I can serve cheese at the right temperature ( ) ( )
5. I can use the correct garnish with the appropriate dish. ( ) ( )
6. I can present cheese attractively and in the right context. ( ) ( )
Element 4 Implement safe and hygiene practices Yes No
1. I can identify potential hygiene issues including food

spoilage and cross contamination ( ) ( )
2. I understand how to take preventative measures to eliminate

food spoilage and cross-contamination. ( ) ( )
3. I can identify the different types of cheese tools

( ) ( )
4. I can take preventative measures to eliminate food

spoilage and cross-contamination. ( ) ( )
5. I can use machinery and equipment safely and

correctly to prepare cheese ( ) ( )
6. I follow enterprise standards in discarding leftover cheese ( ) ( )
How did you do?
If you ticked all or most of the Yes boxes, then you might not need to go through the entire
guide. Ask your learning facilitator to assist you in determining the most appropriate direction
for this competency.
If you ticked a few of the Yes boxes or none at all, then you should work through all of the
guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.

How to use this Learners Guide
This Learners Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
Check your progress at each checkpoint to ensure that you have understood the material
Observe the icons and special graphics used throughout this guide to remind you of what you
have to do to enhance your learning. The icons and their meanings are as follows:
Complete Assessment Exercise

This exercise requires you to think about the knowledge and skills
that you have or will develop in this competency unit.
Definition Box
Words/phases are defined or explained in this box. The
words/phases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support documents
or resources used in compiling the unit content.

Ask your learning facilitator for help if you have any problem with the interpretation of the
contents, the procedures, or the availability of resources
Complete each activity as you come to it. If the activity requires you to perform an actual
task, be sure to tell your learning facilitator when you get to that activity so that he/she can
make the arrangements, if necessary
Get your learning facilitator to sign and date the Learner Logbook when you have completed
an activity
Complete the self-assessment checklist at the end of each section or element.
When you have worked through all elements of the guide, and when you can tick every Yes
box, you are ready for assessment and may ask your learning facilitator to assist you in making
the arrangements to have your performance assessed.
Method of Assessment
Competency will be assessed while work is being undertaken under direct supervision with
regular checks, but may include some autonomy when working as a team. You are advised to
consult the associated competency standard for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!

ELEMENT 1: SELECT SUPPLIERS AND PURCHASE CHEESE
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the knowledge, skills and
attitudes necessary for selecting suppliers and purchasing cheese. This element will prepare you
to:
1. Identify different types of available cheeses

2. Select a supplier wisely
3. Practise proper purchasing habits to ensure minimal wastage
4. Practise proper techniques for storing cheese
CHEESE
Cheese is a well-liked food. Cheese comes in many forms ranging from soft to hard. It comes in
a variety of flavors, colours, and consistencies. Cheese is suitable for any meal of the day, from
appetizers to desserts and snacks.
There are several types of cheese around the world.

Here are the names of some:
Popular Names/Types of Cheese
Bel Paese Brie

Brick Camembert
Gouda Blue Cheese
Cheddar Chevre
Edam Blue
Feta Mozzarella
Fontina Roquefort
Parmesan Romano
Ricotta Swiss
Pecorino Monterey Jack
Cottage Cheese Tilsit
Cream Cheese
Refer to: The website www.cheese.com is a good place to find out the names of
cheese and their country of origin. Locate a computer with access to the Internet and go to
website to find additional names of cheese.

Classification of cheese
Different methods are used to classify cheese.

Consistency - soft to hard
Flavor - mild to sharp
Fat content - low to moderate
Cheese may also be classified as natural or process cheese.

Natural cheese is made from pasteurized whole milk to
which bacteria, rennet and sometimes color are added.
Process cheese is made by blending lots of
the same or different varieties of new and aged natural cheese.
Major Cheese textures
Hard, Semi-hard, Semi-Soft, Soft
CHECK POINT:
How important is it to know about the different textures of cheese?
ACTIVITY:
Select about 10 varieties of cheese from the foregoing list of Popular

Names/Types of Cheese. Ask your learning facilitator to help you
choose the most popular ones available in your area.
Draw a simple chart and place each variety of cheese in a category

ranging from Hard to Soft.
Refer to: The websites www.cheese.com and www.cookingvillage.com will give

you information on the textures of cheese. Go to http://www.artofcheese.com for pictures of
cheese by texture.
Various types of cheeses are available locally. Find out which they are and where they may be
obtained.

ACTIVITY:
Visit the cheese section of one or two of your local supermarket
chains. Make a note of the types of cheese available.
Talk to your learning facilitator, a chef or someone from the food and
beverage department of a local hotel about the popular types of
cheese used in that establishment.
Selecting a Supplier
If you have to purchase cheese, there are a few things you need to consider before making the
actual purchase. These are quality, price and range of cheeses. There are usually several stores
that sell many varieties of cheeses from which you may choose so you need to compare before
final purchase. A cheese may go by the same name in different stores, but the quality may be
better at one. The quality of Gouda or Brie in one store may not be the same in another.
Gouda - A creamy, semi-hard cheese

produced in Holland. Gouda is round,
sweet and fruity cheese wth very smooth,
yellow, waxed rind. Gouda is a good table
and dessert cheese.
Brie - A soft cheese produced in

France. Brie is a great cheese for
dessert
ACTIVITY:
Talk to your learning facilitator, a chef or someone from the Food

and Beverage Department of one of the local hotels. Find out who
some of the suppliers of cheese are in your area. Ask them to tell you
what criteria they use to select from their supplier(s) of cheese.
Prepare a list of these criteria to share with your class or a

colleague.

Tips for Purchasing Cheese
Practising good purchasing habits will help you to minimize wastage. Here are some things to
think about.
Before you buy cheese think about how often you will use it, and how much you will need
each time. Buy your cheese within a few hours of serving it, and keep it at room temperature.
Do not order whole cheese rounds if you are not going to use it within a reasonable time.
Order pieces.
Inspect the package in which the cheese comes. If you can see moisture or shrinkage on the
rind. Don't buy it. Check hard cheese to ensure that there are no cracks and that the colour is
even from the outer edge to the centre. The quality of the cheese will help you to determine
how much you spend.
Check for the sell by date to make sure you are not getting cheese that should have been
pulled from the shelf.
Build a relationship with a local Cheesemonger, by doing so he will always sell you cheese
that is good.
Who is a Cheesemonger?
The manager of the cheese department in a

specialty food shop or cheese shop, who is
responsible for all aspects of the cheese
inventory; selecting the cheese menu,
purchasing, receiving, storage, and ripening.
ACTIVITY:
Visit the cheese section of one or two of your local supermarket

chains. Observe the packaging. Try not to squeeze or drop the
cheese. Round soft cheese might get squeezed out of shape and look
unattractive to the next person who comes along.
Check to see at what temperature is being kept.

Storing Cheese
Cheese is a fresh and perishable product and needs proper care to maintain its quality.
Here are some rules for storing cheese
Soft cheese spoils quickly and must be refrigerated until used

Store hard and semi-hard cheese at low temperatures
Carefully cover the cheese with a moist cloth, waxed paper or
foil to prevent it from drying out
Try to keep the original wrapper or cover on the cheese
Freeze only cheese such as Brick, Cheddar, Edam, Gouda, Muenster, Swiss, Provolone,
Mozzarella and Camembert. Cheese tends to become dry and crumbly when frozen.
ACTIVITY:
Can you think of other points to be considered when storing cheese?

Ask your learning facilitator, a chef or someone from the food and
beverage department of one of the local hotels about other storage
rules.
Try These Tricks
To keep cheese from drying out if the wrapping isnt airtight, rub the cheese with vegetable oil
before wrapping and refrigerating.
To keep cheese longer, dampen a sheet of paper towel with cider vinegar and wrap it around
the cheese, then put inside a plastic bag and seal. Recheck the paper towel every couple of
days and remoisten, if necessary. The vinegar will inhibit the growth of mold.

ARE YOU READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, check if you have fully grasped all the components
by doing the following self-assessment.\
Checklist 1
Yes No
1. I can identify different types of cheese ___ ___
2. I understand how to select suppliers of cheese

based on enterprise standards ___ ___
3. I know what to look for when selecting cheese ___ ___
4. I know how to store cheese based on proper storage

rules ___ ___
Checklist 2
Yes No
1. A suitable supplier of cheese is selected with

regard to quality and price ___ ___
2. Proper storage techniques are observed ___ ___
3. Wastage is minimized through appropriate

purchase specifications and storage techniques ___ ___

ELEMENT 2: PREPARE CHEESE FOR SERVICE
ELEMENT 3: PRESENT CHEESE
LEARNING OUTCOMES
As you go through these elements you need to ensure that you acquire the knowledge, skills and
attitudes necessary for preparing and presenting cheese for service. These elements will prepare
you to:
1. Follow proper procedure before serving cheese

2. Select and prepare appropriate garnishes
3. Present cheese in an attractive manner
SERVING CHEESE
In Element 1 you familiarized yourself with some general rules for storing cheese and the
temperature at which cheese should be refrigerated or kept cool. Before serving cheese you must
remove the cheese from the refrigerator beforehand and allow it to come to room temperature.
In the hospitality arena, this is referred to as allowing cheese to breathe.
Rule
Serve cheese only at room
temperature
The flavor of cheese, the colour and the texture are best when cheese is eaten at room
temperature. Allow cheese to breathe from packaging for about one hour. Cheese that is
too cold lacks flavor. Some cheese benefit from being left to breathe for several hours to
allow them to further ripen. Fresh cheese, on the other hand, should not be allowed to set
out too long, either before or during an event.

ACTIVITY:
Use the following resource to find more information on rules for serving
cheese.
http://www.stratsplace.com/cheese/cheese_prep.html
Ask your training facilitator or the chef of a local hotel, to tell you from
his/her experience, which variety of cheese comes to room temperature
quickest.
CHECKPOINT:
Name two varieties of cheese that can set out for longer than an
hour before serving.
What dish doesn't taste better with cheese? Cheese is flavourful, versatile and easy to use. Serve
cheese as a centerpiece for a party, an addition to an hors d'oeuvres selection, part of a buffet,
an elegant final course of a meal or a tasty addition to soups and salads.
ACTIVITY:
Talk with a food and beverage manager or the chef in a local hotel
about some of the popular cheese dishes that they serve. Try to get
recipes for some of their exotic cheese dishes.

Here are some examples.
An attractive cheese tray for a party.
A platter of cheese cubes alternated with

different kinds of grapes. Cocktail picks
are for easy handling. Don't forget the
doily on the platter!
Panzanella with Camembert. Delicious Baked trout fillets with Ossau-Iraty

on its own, as a starter, or as part and spring onions. Delicately
of a selection of salads when entertaining flavoured trout fillets with a mild
cheesy, citrus sauce. It is served as a
main course with baby carrots and
herby mashed potatoes.
French pitted prunes filled in with diced Roquefort then

wrapped in stretched pieces of streaky bacon. Grill until
golden and serve on tiny rounds of toast. Served as an
appetizer

You Eat With Your Eyes First
Garnish -A decorative
accompaniment to a
particular dish.
Garnishes
Food only taste as good as it looks. You can make the dullest looking dish into an elegant
masterpiece with the simplest garnish.
Use garnishes to enhance the appearance of your dishes. The garnish should always be edible,
appropriate and compliment the dish that it accompanies. The garnish should not dominate and
may be part of the dish itself.
There are lots of different garnishes available, but some work better than others with certain
dishes.

ACTIVITY:
There is a large number of unusual herbs around that you can use for garnishing.
Here are a few. Name them. The websites http://www.sallys-place.com/food/
columns/gilbert/parsley.htm, http://www.kitchenhelper.net/herbs.html and
http://www.culinary-yours.com/herbs.html will provide you with information on
various types of herbs.
Always keep these staples in your pantry.
olive oil
spiced oil
fresh or dried herbs
balsamic vinegar

ACTIVITY:
Ask your learning facilitator to help you to identify types of
dishes with which these garnishes are used.
Wedge of lemon Chopped fine herbs
Sprig of parsley Chiffonade of lettuce
Sprig of rosemary Julienne of seasonal
Sprig of basil vegetables
Croutons
Julienne - Long or short Croutons - Croutons are

thin strips of vegetables. small cubes (10 mm x 10 mm)
of fried bread.
Chiffonade - Finely
shredded lettuce is called
a "chiffonade" of lettuce.
ACTIVITY:
Try this the next time you cut cheese
For thin slices of cheese, use a dull knife. A hot knife will go through
your cheese much more easily than a cold one.
Garnish the cheese tray with natural fresh things like parsley, apples, grapes and celery.
CHECKPOINT:
Why is it unwise to use plastic or ceramic garnishes?

Tools of the Trade
Below is a very practical garnishing set. This will be a useful set of tools for you if you are
involved in the preparation and presentation of food, especially if you are involved in the
everyday garnishing and decoration of individual plates and platters.
Ask your facilitator/trainer, a chef or someone from the food and beverage department of a local
hotel to help you name the various tools that would be found in this set.
Try to get a copy of the book Culinary Carving and Plate Decoration by Harvey Rosen and
Jonathan S. Rosen. This book presents incredible garnishes and wonderful ideas for simple
decorations. It gives step-by-step instructions for preparing garnishes, and also shows the
finished projects.
CHECKPOINT:
Garde Manger
Did you come across this person in your readings? Who is a Garde
Manger?

Accompaniments
The correct procedure for serving cheese and the appropriate accompaniments depend on the
types of cheese being served. Different establishments have different practices in regard to the
accompaniments that are used. There is no correct or standard procedure that applies to all
establishments.
Accompaniments - These are

complementary additions to the main
ingredient of a meal. They include things
like vegetables, side salads, sauces and
relishes. Accompaniments may also
come with their own garnish.
Accompaniments for cheese
A variety of biscuits, cruet, celery, radishes, caster sugar with cream cheese.
Cover
Side plate, side knife, possibly a fork.
ACTIVITY
Here is a simple cheese dish. Try it. Show it to your learning

facilitator or a friend. Ask him/her to tell you what he/she think.
Make what would normally be an uninviting dish of mozzarella

cheese into an elegant masterpiece.
Try interspersing mozzarella slices with slices of fresh tomato,

garnish with fresh basil leaves, drizzle with olive oil and a small
amount of balsamic vinegar, then freshly cracked black pepper to
taste.

Remember To:
Use separate knives and forks for each type of cheese.

Wrap unused cheese and return to the refrigerator as soon as possible.

ARE YOU READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element check if you have fully grasped all the components by
doing the following self-assessment.
Checklist 1 Yes No
1. I am able to tell when cheese is at the right temperature

to be served ___ ___
2. I am able to select the correct garnish for the

appropriate cheese dish ___ ___
3. I understand how to select from a variety of cheese

dishes for the right occasion. ___ ___
Checklist 2 Yes No
1. Cheese is at the right temperature for serving ___ ___
2. The correct garnish is used with the appropriate dish ___ ___
3. Cheese is attractively presented and in the right context ___ ___

ELEMENT 4: IMPLEMENT SAFE AND HYGIENIC PRACTICES
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the knowledge, skills and
attitudes necessary for implementing safe and hygienic practices. This element will prepare you
to:
1. Identify potential hygiene issues

2. Take appropriate preventative measures to eliminate food spoilage and cross-
contamination
3. Handle machinery and equipment used to prepare cheese safely
4. Properly discard left-over cheese
Observing Proper Hygiene
It is important that you observe high standards of hygiene in the environment where cheese is
being handled. If your duties include cutting cheese, preparing cheese dishes and serving guests,
you must do so in an environment that prevents contamination.
Food Spoilage
Two main causes of food spoilage are: cross-contamination and the use of improper temperature
during preparation and storage.
Cross contamination - The

transference of spoilage or
disease - producing bacteria, or
hazardous substances from one
surface to another.
Some causes of cross contamination:
Handling different varieties of cheese

From other foods, especially raw foods
From shelves, racks, trolleys or other storage or handling equipment
Non-cheese handling areas, or from the general environment
From staff

Food spoilage also results from
Not keeping your refrigerator clean and at right temperature

Not strictly observing the use by or best by dates on refrigerated foods
Handling cooked foods with the same implements (tongs, knives, cutting boards) used on
raw foods
Listeriosis - Listeriosis is an
illness caused by eating foods
contaminated with a kind of
bacteria, often found in soil and
water, called Listeria
Monocytogenes.
Animals can carry Listeria monocytogenes in their intestines. As a result, the bacteria may be
spread to meat and dairy products.
Cheese Spoilage
Follow these rules:
Discard food items that have mold growing on them. Some types of mold are toxic and
some are carcinogenic. Hard cheese such as Cheddar or Swiss are exceptions, however,
few of the molds that grow on hard cheeses produce toxins.
Cut away the mold on cheese to a depth of 1 inch, and then rewrap it with fresh, clean
wrap to store.
Discard soft cheeses with molds such as cream cheese, Brie, and cottage cheese that have
on mold. Unseen mold spores may have spread throughout the cheese.
Keep the following safety tips in mind to prevent potential hygiene problems:
Buy cheese only from approved establishments

Have defined storage areas for particular cheese varieties
Check that best before dates will give you sufficient time to use the cheese
Have clear work and hygiene instructions for handling cheese
Carefully control the temperature at which cheese is stored
Have clear work and hygiene instructions for handling cheese

ACTIVITY:
Visit a local hotel or restaurant. Talk to someone who can tell you about
the hotels hygiene standards, particularly for handling and serving cheese.
Get a copy of their manual, if possible.
Visit your local Bureau of Standards. Find out what standards are in place
for establishments that sell cheese. Share the information with your class or
colleagues.
Become familiar with potential cross-contamination issues
Find out about types of food-borne illnesses and food poisoning such as Listeriosis that can
result from cross-contamination.
Talk with your learning facilitator, a chef or someone from the Food and Beverage Department
of a local hotel about how to handle:
- Whole wrapped cheeses, cut cheeses or cheeses where the rind will be eaten.
- Use different cutting boards and knives for different types of cheeses

ACTIVITY:
Create an attractive poster with the heading KEEP FOOD CLEAN that
can be displayed in an area where food is prepared. List 10 things to
do to keep food clean in order to prevent bacteria.
Use a word processing application to create your poster. If you cannot

use a computer, ask someone who knows how to use one to help you.
Refer to: Code of Best Practices page of the Specialist Cheesemakers

Association website http://specialistcheesemakers.co.uk/. The SCA provides help with any
quality or hygiene problems and advice on food safety management.
Visit
http://www.americanplasticscouncil.org/benefits/in_your_life/food_safety/steps.html
for additional information on food safety. See a food storage chart.
Look at These Reports Things to Avoid
Demerit Violations
23 Shredded cheese, chicken breast and breaded
chicken held at improper temperatures;
39 Dishwasher not sanitizing utensils; and
employee observed picking up trash and not
washing hands afterward
20 Walk-in refrigerator not holding proper
temperature
28 Raw beef stored above uncovered cheese and
cooked chicken
39 Cheese grater, slicer, soda nozzles, scale,
utensils and shelves dirty
18 Mozzarella cheese stored uncovered in reach-
in cooler

The following explain how the foregoing report was used
This County Health District conducts random inspections of local restaurants. An establishment
receives an A grade if it has received no more than 10 demerits. A B grade is given to those
establishments that receive 11 to 20 demerits, and a C grade is given to any establishment that
receives 21 to 40 demerits. If an establishment receives more than 40 demerits, it is closed
immediately. The grades are posted at the time of the inspection. The establishment has the
option of requesting a re-inspection before its next scheduled inspection.
Ensure the sanitation and cleanliness of the area in which you work. Help to prevent food-borne
illnesses. Read the rules below and increase your awareness.
Practise personal hygiene. Wash your hands thoroughly with soap, water and sanitizer
before handling food or utensils.
Avoid eating, drinking or smoking in the work area.
Serve food in right temperature zone.
Store toxic and chemical materials away from food, food equipment and utensils
Do not handle food, if you have a cold or sore throat.
ACTIVITY:
Talk with your learning facilitator about specific practices to be observed

in relation to food. Add them to the list.
ACTIVITY:
Familiarize yourself with the following cheese tools. Talk with your
classmates or colleagues about the appropriate use for each. Confirm this
with your learning facilitator.

Tools and equipment
Cheese Hatchet
Cheese Slicer and Rind Slicer
Cheese Slicer
Cheese Slicer
Cheese Plane
Cheese slicer

Parmesan Knife
Cheese plane
Cheese slicer
Cheese Knife

Cheese Graters
Cordless rechargeable

Handle machinery and equipment safely
Use cutlery for food preparation only.

Do not use knives to cut other materials, such as paper and cardboard.
Place knives at the TOP of the cutting board when not in your hand.
Wash knifes in hot soapy water and dry immediately Do not soak.
Store cutlery in their own rack.
Do not drop knives or other sharp tools into the sink. You can easily
cut yourself when reaching into a full sink and other items can and
will damage the edges of the knives.
Cut on a cutting board and not on the counter or on a plate.
One of the easiest ways to dull your blade is to cut against ceramic
plates or other hard surfaces
Cleaning Tip
Clean your cheese grater by rubbing it with a piece of bread after grating cheese.
CHECK POINT:
Why is it harmful to put knives in the dishwasher?
Leftovers
Food left out at room temperature for any length of time can be dangerous. Bacteria grow
rapidly in foods left out at room temperature. As a general rule, any high-risk foods should be
thrown away if left at room temperature for more than 4 hours.
Discard leftover cheese. Food picks up bacteria while it is open to air and then stored in the
refrigerator.
Soft cheese should not be left out at room temperature for more than 2-3 hours. Hard cheeses can
be left out as long as four hours. After four hours, wrap it up in wax paper and put them back
into the refrigerator.

READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the components by
doing the following self-assessment.
Check List 1
Yes No
1. I can identify potential hygiene issues. ___ ___
2. I understand how to take preventative measures to eliminate

food spoilage and cross-contamination. ___ ___
3. I can identify the different types of cheese tools

safely. ___ ___
4. I understand the importance of discarding leftover cheese ___ ___
Check List 2
Yes No
1. Potential hygiene issues including food spoilage

and cross contamination are identified ___ ___
2. Preventative measures are taken to eliminate food

spoilage and cross-contamination. ___ ___
3. Machinery and equipment used to prepare cheese

are handled safely ___ ___
4. Leftover cheese is discarded in accordance with

enterprise standards ___ ___

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LEARNERS GUIDE

HANDLE AND SERVE CHEESE

HEART TRUST/NATIONAL TRAINING AGENCY

TVET Resource Centre

Version 1 CUR UNIT JAN. 03

2003 HEART Trust/NTA

Design and Development work done by

Version 1 CUR UNIT JAN. 03

Welcome ..... ................................................................................................................... 1

Element 1: Select suppliers and purchase cheese............................................................... 7

Self-Assessment Checklist ........................................................................................... 12

Element 2: Prepare cheese for service ................................................................................. 13

Element 3: Present cheese ..................................................................................................... 13

Self-Assessment Checklist ........................................................................................... 22

Element 4: Implement safe and hygienic practices............................................................ 23

Self-Assessment Checklist ........................................................................................... 32

Version 1 CUR UNIT JAN. 03

HANDLE AND SERVE CHEESE

Version 1 CUR UNIT JAN. 03

This Competency Unit

Element 1: Select suppliers and purchase cheese

Element 2: Prepare cheese for service

Element 3: Present cheese

Element 4: Implement safe and hygienic practices

Version 1 CUR UNIT JAN. 03 1

Before you start

Before you start this Learners Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learners Guide (see below)

Planning your learning programme

Version 1 CUR UNIT JAN. 03 2

Element 1 Select suppliers and purchase cheese Yes No

1. I can identify different types of cheese ( ) ( )

2. I can select suppliers of cheese based on enterprise standards ( ) ( )

3. I know what to look for when selecting cheese ( ) ( )

4. I know how to store cheese based on proper storage rules ( ) ( )

5. I can select suitable supplier of cheese with regard to quality

2. I can purchase a variety of cheese ( ) ( )

3. I observe proper storage techniques ( ) ( )

4. I can keep wastage to a minimum ( ) ( )

Elements 2/3 Prepare and present cheese Yes No

1. I am able to tell when cheese is at the right temperature

2. I am able to select the correct garnish for the

3. I understand how to select from a variety of cheese

Version 1 CUR UNIT JAN. 03 3

4. I can serve cheese at the right temperature ( ) ( )

5. I can use the correct garnish with the appropriate dish. ( ) ( )

6. I can present cheese attractively and in the right context. ( ) ( )

Element 4 Implement safe and hygiene practices Yes No

1. I can identify potential hygiene issues including food

2. I understand how to take preventative measures to eliminate

3. I can identify the different types of cheese tools

4. I can take preventative measures to eliminate food

5. I can use machinery and equipment safely and

6. I follow enterprise standards in discarding leftover cheese ( ) ( )

How did you do?

Version 1 CUR UNIT JAN. 03 4

How to use this Learners Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Complete Assessment Exercise

Version 1 CUR UNIT JAN. 03 5

1. I can identify different types of cheese _ _

3. I know what to look for when selecting cheese _ _

2. Proper storage techniques are observed _ _