Domain 7: Assessment and Evaluation

Sensory Evaluation

A. Grading systems/ schedules
B. Preparation
C. Evaluation environment

Points of Evaluation

A. Quality assurance and analysis
B. Defining cheese profiles
C. During ripening
D. Upon receipt
E. Before selling or serving
F. Competitions and judging

Communicating assessments

A. Documenting cheese assessments and evaluations
B. Sharing assessments and evaluations
C. Feedback loop

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