MODULE 13 Cheese Service

OBJECTIVES

By completing this module, the student should be able to:

• Define what are cheeses and to know the location of the cheeses in the menu
• Distinguish and classify cheeses in categories according to the method of preparation, texture and maturation time
• Describe the main characteristics of the cheeses
• Name the main domestic and foreign cheeses from each category
• Describe the cheese service methods in the restaurant and attention points when serving
• Mention the accompanying cheeses and how they are stored