1. Hors d’oeuvres &
Appetizers
Cheese Study: Day 3

2. Amuse Bouche: In the Bellwork
Section of your binder, answer
the following:
1. What varieties of cheese did we
sample yesterday?
2. What does “origin” refer to?
3. What foods do cheeses pair well
with?
4.
Be prepared to share your responses!

3. Objectives
Student will be able to:
• Identify and pair cheese with complementary
ingredients.
• Create a cheese product (fondue or cheese
tray)
• Demonstrate teamwork and time
management skills in executing lab plan.

4. Fondue Demo
•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-
93889569
•Note steps/tips on your recipe.

5. Cheese Platter Options (Choose Your
Own Combinations):
Cheese: Pairings:
Havarti Crackers
Colby Grapes
Muenster Crusty Bread
Cheddar Apples
Blue Cheese Olives
Gorgonzola Tomatoes
Cream Cheese Walnuts

6. Cheese Lab:
• Review Recipe and Lab Planning Sheet as a team.
• Prepare to cook: Restrain hair, put on chef coat, wash
hands.
• Execute your plan!
• Reminder: Keep track of your time!!!!

7. Closure
Complete your lab reflection questions.
Be prepared to share!