Coffee+Cheese

Question 1

What is the main substance essential to cheese making? Where is it found?

Answer 1

Rennet, found in the lining of cow’s/sheep’s/goat’s stomachs.

Question 2

List the types/styles of cheeses.

Answer 2

Soft Fresh-Lactic
Soft Ripened Semi-Lactic
Pressed Curd-Semisoft
Pressed Curd-Semihard
Pressed Curd-Hard
Pressed Curd-Blue

Question 3

What are the ingredients needed to make cheese?

Answer 3

Milk, Rennet, Starter, Calcium Chloride (optional), Colouring and Flavouring.

Question 4

Describe the two types of starters used in cheesemaking.

Answer 4

Mesophyllic (90F and lower) best for lower temps. Majority of cheeses have a mesophyllic starter and therefore cannot be heated to a high degree.

Thermophyllic (68-125F) heat-loving bacteria. Best for cheeses that can withstand higher temps.

Question 5

What is Calcium Chloride useful for in the cheesemaking process?

Answer 5

Calcium Chloride (CaCl2) is added when pasteurized milk is used for cheesemaking.

Pasteurization breaks down the structure of calcium in milk. CaCl2 restores balance to the calcium content.

Helps pasteurized milk to curd.

Question 6

White and Yellow cheese come from what types of milk? How is flavouring added?

Answer 6

Goat’s milk makes white cheese.
Cow’s milk makes yellow cheese.

Herbs and spices help add flavouring AND colour.

Question 7

What is the term to describe the storing and aging of cheese? Why is it important?

Answer 7

Affinage.
Aging a cheese lets it undergo physical, chemical, and microbiological changes, adding distinct flavours.
Refines and finishes the cheese to its potential.

Question 8

How do you store cheese?

Answer 8

The 3 Cs: Clean, Cold, and Covered.

Question 9

What does Rennet do? What is the name of the protein it reacts with?

Answer 9

Rennet coagulates the casein (proteins) in the milk.
It contains enzymes that act on casein.
It separates the milk into curds (solids) and whey (liquids)

Question 10

What two tropics provide the only good environmental growing conditions for the coffee plant?

Answer 10

The tropic of cancer and the tropic of capricorn, known as the “Bean Belt”.

Question 11

What are the top three green (unroasted) coffee bean producing countries in the world?

Answer 11

Brasil, Vietnam, and Columbia.

Question 12

What are the characteristics of the coffee plant?

Answer 12

White flowers that produce “cherries”
Cherries appear in clusters
Cherries contain two bean shaped seeds
Grows to 30ft in height (unless pruned)

Question 13

What are the two types of coffee plant? What are their main characteristics?

Answer 13

Coffee Arabica: highest quality beans, high acidity and complexity, susceptible to diseases, lower yield.

Coffee Robusta: Lower grade coffee, stronger against diseases, less complexity and acidity, better in colder climates.

Question 14

What are the different kinds of coffee roasts?

Answer 14

Light roast: lighter in body, higher in acidity
Medium roast: slightly less acidity, with more complexity and body
Dark roast: slightly spicy and bitter, not very sweet.

Question 15

What are the 4 enemies of coffee?

Answer 15

Light, oxygen, moisture, heat.

Question 16

List the different types of Dining Service

Answer 16

English, American, French, Russian, Butler, Family, Banquet

Question 17

What is an aspect of French service that sets it apart?

Answer 17

Tableside cooking with a gueridon.

Question 18

What is an aspect of Russian (Platter) Service that sets it apart?

Answer 18

Mostly used for banquets, it relies on fast and elegant platter service.

Question 19

What is an aspect of Butler Service that sets it apart?

Answer 19

Similar to Russian, except the guests serve themselves from the server’s platter.

Question 20

What is an aspect of English Service that sets it apart?

Answer 20

Usually used for private room or group dinners, the Host or Maitre D carves/serves the meat/food, plates it, and has the guests pass the food around the table.

Question 21

What is an aspect of Family Service that sets it apart?

Answer 21

Similar to English, except the hot food sits stationary on the table and guests serve themselves.

Question 22

What is an aspect of American Service that sets it apart?

Answer 22

Hot food is prepared and plated in the kitchen, servers bring it to the guests and serve left with left.

Question 23

What is House Style?

Answer 23

House Style refers to an establishment’s preferred dining service.
There is no one correct type of service, rather each type of service provides pros and cons to efficiency, practicality, financial capability, and staff skill that every establishment must consider based on what kind of food, theme, atmosphere, etc, they wish to present to the public.

Question 24

What are the duties of the Maitre d’Hotel, the Chef de Salle, and the Chef de Rang?

Answer 24

Maitre d’Hotel (Manager of the House): General Manager

Chef de Salle: Manager of the dining room, runner up to GM. This term is rarely used today.

Chef de Rang “Chief of the station” (Captain): Cooks tableside and takes orders, receives help from the Commis de Rang with food service.

Question 25

What is the difference between banquets and catering?

Answer 25

Banquets: very formal, much more planning, on-premise Catering: simpler, less formal, off-premise

Question 26

Describe contracts and how/when to best use them

Answer 26

Contracts are the details and information about a banquet that both the establishment and the guest agree upon, and the guest then sign in adherence.

Question 27

What are all the factors needed regarding the set-up of a buffet?

Answer 27

The type of function, the number of guests, the type of food, service style, technology, ambiance, menu, etc...

Question 28

What kinds of things go into menu making?

Answer 28

The type of function, special needs, cost,

Question 29

What are the different strategies and requirements for menu labeling?

Question 30

Staffing needs for varying meals and structures of service

Question 31

Multi-course menus and covers/place settings

Question 32

What is the equipment needed for tableside cooking? What are the safety rules?

Answer 32

A gueridon, a rechaud, salad bowl, copper pans, misc. equipment, du diablo equipment, zabaglione equipment. Keep a fire extinguisher with you. Never touch the food. Always have extra serviettes, butane, etc.

Question 33

.items and selection reasons Take-out items demands of consumers

Question 34

How are coffee beans decaffeinated?

Answer 34

Solvent Method: The green beans are steamed, soaked in organice solvent, then steamed to to remove solvent residues. Swiss Method: Green beans soaked, water containing caffein is filtered, new beans are soaked in the now caffeine-free water. CarbonDioxide method: Green beans soaked, carbon dioxide pumped into tank to dissolve only caffeine molecules.

Question 35

What are the types of coffee processing?

Answer 35

Dry: cleaning, drying, hulling Wet: Cleaning, drying, fermenting, pulping, hulling Semi-natural: no fermentation, no machine removes mucilage.

Question 36

What is overextraction? What is underextraction?

Answer 36

Overextraction is when the ground coffee has been given too much time and hot water, allowing all the flavours to come out into the drink, producing a bitter, acidic, less enjoyable cup. Under extraction: the grounds have not had enough time withing the hot water to excrete its flavours, making for an undesirable, acidic, bitter cup.

Question 37

What temperature is optimal for brewing coffee?

Answer 37

195-205 degrees f

Question 38

what are the different types of coffee trade?

Answer 38

Fair trade: based on a minimum price guaranteed to farmer Direct trade: trade at the source, relationships are built with the farmers Certified Organic trade: coffee grown without the use of substances. Shade grown trade: coffee grown under a certain amount of shade

Question 39

List the ranks of the Kitchen Brigade

Answer 39

Maitre d', Chef de Salle, Chef de Rang, Commis de Rang, Commis de Suite, Receptionist, Debarasseur, Sommelier.