Transfer Post: Cheese Whiz

I cannot imagine that when my parents kicked me out and sent me off to college that the thought ever crossed their mind that one of my teachers would try and turn me into Cheese Whiz.  Yet my Foundations class teacher is trying to do just that … and not only to me, but to all my classmates as well.  If you are concerned, I should perhaps give the following disclaimer.  My Culinary Arts 102 teacher does not approve of processed cheese and she appears to be trying to turn us into cheese whizzes, not Cheese Whiz.   If you are not concerned, as I strongly suspect you were not (why do people refuse to take me seriously these days?),  I hope you were at least slightly amused by my punning.   Next Foundations class test is on  Friday the 19th and covers chapters 7, 9 and 10 of On Cooking.  Flavors and Flavorings, Mise en Place, and Cooking Methods.   The test after that, however, is on chapters 8 and 21.  Chapter 8 discusses dairy products, while chapter 21 is titled ‘Eggs and Breakfast’.   An amusing result of product association is that on the double page, full color, picture and title page to chapter eight includes eight whole eggs and one that has been cracked open.  This is funny, once you realize that eggs are nowhere mentioned in the chapter.  It becomes even more humorous, when you turn to chapter 21 and see three lonely whole eggs and one scrambled egg on the title page.   If the chapter on Dairy Products does not mention eggs, what does it mention?  Well, the first two pages are on milk with an additional half page on cream.  Half a page on cultured products such as yogurt, a page on butter and margarine and then twelve pages on cheeses.  Types of cheese, colors of cheese, hardness of cheese, recipes for making cheese, recipes for using cheese.  What wines should you serve with cheese?  The answers are here.  How should you store cheese?  Cut cheese?  Serve cheese?  I thought I knew a decent amount about types of cheese, after reading the chapter on my own.  Then I thought I knew a good deal about types of cheese, after reading through the cheese section of the chapter in class and discussing it as a group.  We watched a video for cheese-vendors and I knew even more about cheese afterward.  I learned which cheeses various countries were famous for.  I learned a new classification to add to the five I had discovered in my textbook.   Very well.  I had been educated on cheese.  So, I went into class this morning and we took a non-graded quiz on chapter 10, which you may recall is written on ‘Cooking Methods’.  The quiz took up about 45 minutes and the remainder of the video, which the teacher had planned on us watching, turned out to be nonexistent.  Then, the teacher pulled out her book on cheese and started reading aloud and chalking strange words up on the two blackboards.  Things like Taleggio,  Brick, and Cambozola appeared, stayed, and were erased to make room for Chabchou, Mizithra, and Explorateur.  I now have my notes to study in addition to the textbook pages.  In all, 22 pages on cheeses.

Betharoni

http://www.gourmetinthefield.com

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