Mise en Place - Preparation Techniques

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

• getting into place

• lets begin

• to be prepared

• putting into place

Which cutting technique is used to make matchstick sized slices?

• Julienne

• Jardiniere

• Paysanne

• Macedoine

Which cutting technique is used to make batons?

• Julienne

• Brunoise

• Jardiniere

• Macedoine

A common cut used for vegetables, commonly found in rustic soups is

• Paysanne

• Macedoine

• Mirepoix

• Brunoise

Which cut produces a very fine dice, commonly used for garnishing?

• Mirepoix

• Paysanne

• Dicing

• Brunoise

Which fruit/vegetable is most suited to the precision cutting style Chiffonade?

• Carrots

• Cabbage

• Potatoes

• oranges

What is the appropriate way of defrosting meat?

• 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

Why is personal hygiene and presentation important in the kitchen

• To ensure we do not contaminate food

• To ensure we look professional

• To ensure high standards of food safety

• All of the above

When defrosting meat, which shelf on the fridge is the least likely for cross contamination to occur?

• The middle rack

• The top rack

• The bottom rack

• Meat should not be defrosted in the fridge at all

How can we avoid cross contamination from occurring?

• Store foods in sealed containers in the fridge

• Keep raw foods away from fresh foods

• Use separate chopping boards for meats and fresh foods

• all of the above