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2018 ACS CCP Domain 10: Cheese Service – Sample Questions with Answers

By marcellaPosted on

2018 ACS CCP Domain 10: Cheese Service – Sample Questions with Answers

Sample Question 1.) How many ounces of cheese (approximately) are needed to make one cup of grated cheese:

  1. 6
  2. 2
  3. 8
  4. 4

Sample Question 2.} You are creating a wedding cake from whole wheels of cheese. In what order from bottom to top would you stack them?

  1. Piave, Taleggio, Pecorino Toscano, La Tur
  2. Pecorino Toscano, Piave, Taleggio, La Tur
  3. Piave, Pecorino Toscano, Taleggio, La Tur
  4. Piave, Taleggio, La Tur, Pecorino Toscano

Sample Question 3.) Which of the following would create the most diverse cheese plate?

  1. Fresh Mozzarella, Burrata, Comte, Montgomery Cheddar, Rogue River Blue
  2. Chevre, Mont St. Francis, Taleggio, Humboldt Fog, Alp Blossom
  3. Chabichou du Poitou, Stinking Bishop, Comte, Parmigiano Reggiano, Rogue River Blue
  4. Camembert, Montgomery Cheddar, Comte, Quicke’s Smoked Cheddar, Stilton

Sample Question 4.) Which of the following is the best example of a vertical cheese tasting?

  1. Montgomery Cheddar, Beecher’s Flagship, Fiscalini Clothbound Cheddar, Mont Bleu Bandaged Cheddar
  2. Harbison Batch 307, Harbison Batch 308, Harbison Batch 309
  3. Brie, Cheddar, Alpine-Style cheese, Blue
  4. Caveman Blue, Oregonzola, Crater Lake Blue, Rogue River Blue

Sample Question 5.) You are creating a cheese plate. In what order would you plate these cheese for a clockwise tasting?

  1. Red Hawk, Triple Crème Brie, Comte, Sartori BelleVitano Gold, Stilton
  2. Triple Crème Brie, Sartori BellaVitano Gold, Red Hawk, Comte, Stilton
  3. Triple Crème Brie, Red Hawk, Comte, Sartori BellaVitano Gold, Stilton
  4. Sartori BellaVitano Gold, Red Hawk, Triple Crème Brie, Comte, Stilton

Sample Question 6.) Which would not make a good pairing?

  1. Items from the same region
  2. Items with opposite flavor profiles
  3. You like the pairing.
  4. None of the above.

Sample Question 7.) A Portland, Oregon chef is creating a local cheese tasting. Which of the following would be considered local?

  1. Jefferson Organic Cheddar, Orange Marmalade, Eola Hills Cab, Pecans
  2. Siltcoos, Marionberry Jam, Willamette Valley Brut, Filberts
  3. Beecher’s Flagship, Key Lime Jelly, Hazelnuts, Ste. Michelle Sauvignon Blanc
  4. Freya’s Wheel, Sourwood Honey, Pistachios, Rogue Valley Chenin Blanc

Sample Question 8.) Tete de Moine AOP is served using a:

  1. Girolle
  2. Ostehovel
  3. Cheese plane
  4. Brie Knife

Sample Question 9.) How would you stack the following wheels from bottom to top to create a cheese wedding cake?

  1. Vella Dry Jack, Humboldt Fog, Red Hawk, Petite Breakfast (Marin French Cheese)
  2. Humboldt Fog, Vella Jack, Red Hawk, Petite Breakfast
  3. Humboldt Fog, Vella Jack, Petite Breakfast, Red Hawk
  4. Vella Jack, Humboldt Fog, Petite Breakfast, Red Hawk

Sample Question 10.) How much cheese per person should you portion in a cheese tasting?

  1. 1 ounce per cheese per person
  2. ½ ounce per cheese per person
  3. 1-ounce total per person
  4. 2 ounces per cheese per person

Sample Question 11.) You’re serving Mahon. Which of the following would be a good accompaniment?

  1. Sourwood honey
  2. Key Lime marmalade
  3. Marcona Almonds
  4. McClure’s Pickles

Sample Question 12.) Which cheese would you serve with bourbon?

  1. L’Amuse Gouda
  2. Angel
  3. Parmigiano Reggiano
  4. La Tur

Sample Question 13.) Which cheese would be a good substitute for Epoisses?

  1. Harbison
  2. Munster
  3. Langres
  4. La Tur

Sample Question 14.) Which cheese would you pair with a Prosecco?

  1. Kunik
  2. Wensleydale
  3. Stinking Bishop
  4. Stilton

Sample Question 15.) When choosing the cheeses to serve on a restaurant setting, what would be your number one priority?

  1. Price point
  2. Purchase date
  3. Ripeness
  4. Chef’s decision

Sample Question 16.) Which style cheese pairs best with a dessert wine?

  1. Brie
  2. Cheddar
  3. Washed Rind
  4. Blue

 

Answers: 1 – 4; 2 – 1; 3 – 3; 4 – 2; 5 – 3; 6 – 4; 7 – 2; 8 – 1; 9 – 1; 10 – 2; 11 – 3; 12 – 1; 13 – 2; 14 – 1; 15 – 3; 16 – 4

In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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