1. Prepare and present egg and cheese in the hospitality industry NZQA Unit Standard 19770 COOKERY [Slide 32]

2. Egg structure [Slide 33] Air cell Shell Thick white Thin whiteChalazae Yolk

3. Quality points for eggs The eggshell should be clean The egg should be well-shaped, strong and slightly rough When broken there should be a high proportion of thick white to thin white Yolk should be in the centre, firm, round and of good colour [Slide 34]

4. Quality changes in eggs over time Fresh egg Fresh opened egg Stale egg Stale opened egg Centred yolkOff centre yolk Thick white Thin white [Slide 35]

5. Quality changes in eggs over time …Cont The egg yolk in a fresh egg sits nice and high and is nice and round Fresh egg Beginning to stale egg Stale egg [Slide 36]

6. The basics of cheese making The milk is soured by the addition of a bacteria culture. Rennet is added which causes the protein (casein) in milk to coagulate (curdle) forming a separation in the curds (semi- solids) and the whey (liquid). The curds are warmed, stirred and allowed to settle so that the whey may be drained off. The curds are broken up by grinding, then salt is added and they are pressed into specially shaped moulds. Once a skin or rind has formed and the cheese is set, they are removed from the moulds and placed into special storage to ripen to the desired maturity. This allows the cheese to develop its distinctive flavouring. [Slide 37]

7. Fresh cheeses FetaRicotta Cream Cheese Cottage Cheese Bocconcini [Slide 38]

8. Soft white rind cheeses Brie Camembert Aorang i [Slide 39]

9. Semi soft cheeses Raclette Port salut Havarti Edam Young gouda [Slide 40]

10. Semi hard cheeses Cheddar EmmentaleGruyere Aged Gouda [Slide 41]

11. Hard cheese Pecorino Romano Parmesa n [Slide 42]

12. Blue vein cheeses RoquefortStilton Kikorangi [Slide 43]