ANSWER SCHEME : QUIZ 2
Section A
1. Cheese can be made from the milk of cows, sheep, goats or water buffalo. List down 7 basic type of
cheese based on texture, taste, appearance and aging
1. Fresh cheese
2. Soft, rind-ripened cheeses
3. Semisoft cheese
4. Hard cheese
5. Blue- vein cheese
6. Grating cheese
7. Processed cheese
(7 Marks)
2. Cheese making relies on science. List down steps in making pasteurized cheese in today’s
industries.
Heating Adding starter forming curds separating draining and aging
milk curds and shaping curds
(6 Marks)
whey
(2 Marks)
3. Write down TWO (2) ways used of cheese in cooking
1. In a dish
2. In a sauce
3. As a topping or garnish
(choose any relevant answer)
Section B
Answer all questions.
1. The design elements for cold food arrangements should be put to create energy and interest. List
down SIX (6) basic elements to be considered when arranging the cold food presentations.
1. Balance
2. Color
3. Texture
4. Cooking technique
5. Shape and height
6. Strong and clean lines
(6 Marks)
2. List down FIVE (5) Example of cold food presentations.
1. Platters (5 Marks)
2. Trays
3. Raw bars
4. Caviar presentations
5. Smoked fish presentations
6. Charcutrie presentations
3. Write down FOUR (4) tips that helps in arranging buffet table design
1. Guest should be able to reach food easily
2. Serving and table utensils should be plentiful and within easy reach
3. Table design and layout must allow for any equipment necessary to keep food cold as
necessary
4. Larger or higher items should be placed behind smaller or lower items on the table
surface
(4 marks)
*any relevant answer is accepted*
MARKAH PENCAPAIAN PELAJAR
SAMPEL JAWAPAN PELAJAR : KUIZ 1
Markah Tinggi
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SAMPEL JAWAPAN PELAJAR : KUIZ 2
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SAMPEL JAWAPAN PELAJAR : KUIZ 3
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SAMPEL JAWAPAN PELAJAR : KUIZ 4
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KEHADIRAN PELAJAR
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SYATIRAH SHAARI E-PORTFOLIO LM
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