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Evidence Guide: FBPCHE5004 - Produce acid and heat coagulated cheese

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCHE5004 - Produce acid and heat coagulated cheese

What evidence can you provide to prove your understanding of each of the following citeria?

Maintain sanitation in making acid and heat coagulated cheese

  1. Ensure all surfaces are clean and sanitised except for curing boards
  2. Supervise stringent hygiene and quarantine procedures
  3. Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
  4. Record food safety related information, including milk counts and cheese bacterial counts
Ensure all surfaces are clean and sanitised except for curing boards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise stringent hygiene and quarantine procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety related information, including milk counts and cheese bacterial counts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare whey, milk/whey blends or cream for artisan acid and heat coagulated cheese making

  1. Measure and analyse composition and counts in raw milk samples
  2. Implement standard procedures for preparing raw milk
  3. Ensure the whey is heated to prevent further acidification according to recipe
  4. Maintain raw milk in an area separate from pasteurised milk operations
Measure and analyse composition and counts in raw milk samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement standard procedures for preparing raw milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure the whey is heated to prevent further acidification according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain raw milk in an area separate from pasteurised milk operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote coagulation of both curds and whey

  1. Raise the temperature of dairy liquid to temperature specified in recipe
  2. Acidify the hot liquid to coagulate both casein and whey proteins according to recipe
  3. Hold the curd in the curd and whey mixture after coagulation
  4. Maintain a log of pH and temperature to monitor yield
  5. Carry out draining
Raise the temperature of dairy liquid to temperature specified in recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Acidify the hot liquid to coagulate both casein and whey proteins according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hold the curd in the curd and whey mixture after coagulation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a log of pH and temperature to monitor yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out draining

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage cooking and packaging procedures for acid and heat coagulated cheeses

  1. Plan the cooking schedule to ensure optimal coagulation of proteins
  2. Implement draining procedures to ensure cheese is at required consistency
  3. Apply salting treatments to ensure salt profile effects are minimised in the finished product
  4. Cool cheeses before packing according to cooking and packaging procedures
  5. Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants
  6. Apply packaging appropriate for acid and heat coagulated cooked cheeses
  7. Label the product with complete and accurate information as specified by legislation
Plan the cooking schedule to ensure optimal coagulation of proteins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement draining procedures to ensure cheese is at required consistency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply salting treatments to ensure salt profile effects are minimised in the finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool cheeses before packing according to cooking and packaging procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply packaging appropriate for acid and heat coagulated cooked cheeses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label the product with complete and accurate information as specified by legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust process control to produce cheese with consistent taste and quality

  1. Establish the process objectives of acid and heat coagulated cooked cheese making
  2. Control the texture of the cheese by regulating pH and fat
  3. Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt
  4. Establish process control parameters to optimise yield
Establish the process objectives of acid and heat coagulated cooked cheese making

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control the texture of the cheese by regulating pH and fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish process control parameters to optimise yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sensory analysis and grading of acid and heat coagulated cheeses

  1. Assess cheeses for evenness of texture, colour, finish and flavour
  2. Grade cheeses according to texture, colour, finish and flavour
  3. Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls
Assess cheeses for evenness of texture, colour, finish and flavour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade cheeses according to texture, colour, finish and flavour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Record food safety related information
  2. Maintain records of cheese manufacture
  3. Implement workplace health and safety and environmental protection procedures through a risk management approach
  4. Implement food safety standards
  5. Dispose of waste and review environmental impacts of the cheese making operation
Record food safety related information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of cheese manufacture

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement workplace health and safety and environmental protection procedures through a risk management approach

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste and review environmental impacts of the cheese making operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge