Mise en Place - Preparation Techniques

Front

What does the term 'mise en place' literally translate to?

Back

everything in its place

Front

What is the appropriate way of defrosting meat? Options: Place in a sealed bag and submerge into cold water and place in fridge, place in fridge on a plate, Leave on a warm bench, Heat it up in the microwave

Back

Place in a sealed bag and submerge into cold water and place in fridge

Front

Why is personal hygiene and presentation important in the kitchen?

Back

To ensure we do not contaminate food, to ensure we look professional, and to ensure high standards of food safety.

Front

When defrosting meat, which shelf on the fridge is the LEAST likely for cross contamination to occur? Options: The middle rack, The top rack, The bottom rack, Meat should not be defrosted in the fridge at all

Back

The bottom rack

Front

Which choice is an example of cross contamination?

Back

Raw meat and raw veggies on the same cutting board.

Front

What are some examples of mise en place?

Back

Make marinades, Chop all vegetables for service, Make a bouquet garni

Front

What are some examples of protective clothing and footwear?

Back

hat, beard net, jacket

Front

What is the first step of Mise en Place?

Back

Read the Recipe

Front

When practicing Mise en Place your workstation should be..

Back

Uncluttered and Organized

Front

Which one of these is NOT a dry heat cooking method? Deep Frying, Roasting, Simmering, Baking

Back

Baking