Mise En Place Quiz

Which ofthe following is not part of the preparation tobe done if you decide to cook with one short recipe?

• Assemble your tools

• call and ask a chef

• Wash, trim, cut, prepare, and measure your raw materials.

• Prepare your equipment (preheat oven, line baking sheets, etc.).

Which of the following situations best explain this common problem in the kitchen " Most foods are at their best quality immediately after preparation, and they deteriorate

as they are held"?

• Salad must be prepared right before they are served

• Refrigerated cakes must be kept in the refrigerator to let it settle

• Ham needs to be cured for a month before it can be cooked

• Pickled fruits can have intense flavor due to the long process of fermentation

Which of the following should not be done ahead of time when cooking so that you can achieve a successful product or dish?

• Final cooking should be done as close as possible to service for maximum freshness.

• cleaning and cutting produce

• create the stuffing, filling and sauces

• fry the potato for french fries 2 hrs. before serving

Which of the following is not an example of set meal services?

• cafeterias

• banquets

• dining rooms

• restaurants

What should be done in cooking sauces for specific recipe in an ala carte service of a restaurant?

• prepare it just before it is served

• cook it in front of the customer

• cook it ahead of time

• let the customer cook it

Which type of knife is commonly used by cooks in cutting and trimming meats and vegetables?

• paring knife

• chef's knife

• bread knife

• steak knife

Which of the following is the correct order in sharpening knives?

A. Finish with a few strokes on the steel

B. Do not oversharpen.

C. Sharpen in one direction only to get a regular, uniform edge.

D. Make light, even strokes, the same number on each side of the blade.

E. Hold the blade at a constant 20-degree angle to the stone

• E,D,C,B,A

• A,B,C,D,E

• E,D,B,A,C

• A,C,D,B, E

Why is it important to follow the proper grip in holding kitchen knives?

• it cannot be handled easily since it is heavy

• dull knives make your cut smooth and perfect

• you may commit accidents if you do not handle it well

• the size of the knife does not matter when holding it

Which of the following cuts should be done to the onion and garlic to make it really fine as you do not want the person to feel it when you mix it with the sauce of your pasta?

• rondelle

• batonette

• julienne

• brunoise

Which of the following pre-cooking practice is described when you coat the chicken with flour, seasoning and egg before frying?

• blanching

• marinating

• breading

• brining