Ready for the big dance next week??? When Wednesday morning rolls around, here are some tips to remember to assist you as you sit down and start the exam:
- Take a deep breath and don’t panic. The first few minutes of the exam were a little overwhelming for me. Stop and remember all the time you put into preparation for the exam. You know the material; focus on the positive.
- Read each question carefully and fully. Make sure you understand the question. Careless reading or rushing can be the difference between a correct answer and the wrong answer based on incorrect interpretation.
- Do not rush! You have three hours which is plenty of time for the number of questions.
- First answer every question that you know (think: the “easy” ones). You can skip the ones that stump you and return to them after working your way through the entire exam.
- Don’t second-guess your answers. Your first gut-response, answer-wise, is usually the right one.
- Look for clues in the question that will assist you. For example, if you are asked to pair a wine with a French brie and champagne is a choice, then that’s your clue “What grows together, goes together.” If you are building a “local” cheese tray and you are a chef in an NYC restaurant, then pineapple from Maui is not “local”.
- Some questions may have more than one answer that “might” be correct. Look for the answer that is closest to completely correct. (This may be tricky.)
- Eliminate the incorrect choices immediately and then analyze the remaining choices.
- Some questions will help you answer other questions. They won’t be the same but they will contain related content that will help you find the answer.
- Look for absolute words such as “all”, “must”, “never”. Absolutes usually create false statements.
- Look for qualifiers such as “often”, “rarely”, generally”. Answers with qualifiers indicate items will better fit the answer you need.Interviews with All Cheese Professionals:Cheesemakers andCheese ProfessionalsInterviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™,Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.List of all Interviews from 2013: Cheesemakers, Cheesemongers.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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