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This test is run by .
Note that your final mark will not be saved in the system.

3.6.2.1 Food production Reorder

Target Level

4-5

Running Total

Attempt

1 of 3

Drag and drop the boxes into the correct order.

Reorder the stages of cheesemaking.

Bacteria starter cultures are added to begin fermentation and lower the ph of the milk. 30 minutes later rennet is added.
Finally, the cheese is salted with brine and the cheese is formed by pressing into cheese hoops. The cheese is left to mature in cool conditions until it is ready.
First, milk is pasteurised and brought to the temperature of 30 degrees.
Whey is drained and the curd is formed into smaller or bigger balls and left to drain remaining liquid. Fermentation and coagulation proceed until the cheese reaches its desired ph.
Rennet causes milk to coagulate, which is called curd. This curd is then cut with cheese knives and warmed up to separate it from the whey.

This is your 1^st attempt! The marking algorithm gives more marks for getting the right order first time.

Pass Mark

70%