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:
- 6
- 2
- 8
- 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?
- Piave, Taleggio, Pecorino Toscano, La Tur
- Pecorino Toscano, Piave, Taleggio, La Tur
- Piave, Pecorino Toscano, Taleggio, La Tur
- Piave, Taleggio, La Tur, Pecorino Toscano
Sample Question 3.) Which of the following would create the most diverse cheese plate?
- Fresh Mozzarella, Burrata, Comte, Montgomery Cheddar, Rogue River Blue
- Chevre, Mont St. Francis, Taleggio, Humboldt Fog, Alp Blossom
- Chabichou du Poitou, Stinking Bishop, Comte, Parmigiano Reggiano, Rogue River Blue
- 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?
- Montgomery Cheddar, Beecher’s Flagship, Fiscalini Clothbound Cheddar, Mont Bleu Bandaged Cheddar
- Harbison Batch 307, Harbison Batch 308, Harbison Batch 309
- Brie, Cheddar, Alpine-Style cheese, Blue
- 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?
- Red Hawk, Triple Crème Brie, Comte, Sartori BelleVitano Gold, Stilton
- Triple Crème Brie, Sartori BellaVitano Gold, Red Hawk, Comte, Stilton
- Triple Crème Brie, Red Hawk, Comte, Sartori BellaVitano Gold, Stilton
- Sartori BellaVitano Gold, Red Hawk, Triple Crème Brie, Comte, Stilton
Sample Question 6.) Which would not make a good pairing?
- Items from the same region
- Items with opposite flavor profiles
- You like the pairing.
- 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?
- Jefferson Organic Cheddar, Orange Marmalade, Eola Hills Cab, Pecans
- Siltcoos, Marionberry Jam, Willamette Valley Brut, Filberts
- Beecher’s Flagship, Key Lime Jelly, Hazelnuts, Ste. Michelle Sauvignon Blanc
- Freya’s Wheel, Sourwood Honey, Pistachios, Rogue Valley Chenin Blanc
Sample Question 8.) Tete de Moine AOP is served using a:
- Girolle
- Ostehovel
- Cheese plane
- Brie Knife
Sample Question 9.) How would you stack the following wheels from bottom to top to create a cheese wedding cake?
- Vella Dry Jack, Humboldt Fog, Red Hawk, Petite Breakfast (Marin French Cheese)
- Humboldt Fog, Vella Jack, Red Hawk, Petite Breakfast
- Humboldt Fog, Vella Jack, Petite Breakfast, Red Hawk
- Vella Jack, Humboldt Fog, Petite Breakfast, Red Hawk
Sample Question 10.) How much cheese per person should you portion in a cheese tasting?
- 1 ounce per cheese per person
- ½ ounce per cheese per person
- 1-ounce total per person
- 2 ounces per cheese per person
Sample Question 11.) You’re serving Mahon. Which of the following would be a good accompaniment?
- Sourwood honey
- Key Lime marmalade
- Marcona Almonds
- McClure’s Pickles
Sample Question 12.) Which cheese would you serve with bourbon?
- L’Amuse Gouda
- Angel
- Parmigiano Reggiano
- La Tur
Sample Question 13.) Which cheese would be a good substitute for Epoisses?
- Harbison
- Munster
- Langres
- La Tur
Sample Question 14.) Which cheese would you pair with a Prosecco?
- Kunik
- Wensleydale
- Stinking Bishop
- Stilton
Sample Question 15.) When choosing the cheeses to serve on a restaurant setting, what would be your number one priority?
- Price point
- Purchase date
- Ripeness
- Chef’s decision
Sample Question 16.) Which style cheese pairs best with a dessert wine?
- Brie
- Cheddar
- Washed Rind
- 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
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