Chapter 16 Basic Preparation - Mise en Place

A vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery.

• blanch

• chiffonade

• clarified butter

• concassé

• mirepoix

Having all foods and equipment ready for a specific preparation before beginning it.

• blanch

• chiffonade

• mise en place

• concassé

• mirepoix

The fat portion of butter that has been separated from the water and milk solids.

• blanch

• chiffonade

• clarified butter

• concassé

• mirepoix

Thinly cut strips of leafy greens.

• blanch

• chiffonade

• clarified butter

• concassé

• mirepoix

A vegetable-based seasoning made of two parts chopped onion, one part chopped leek, and one part chopped celery.

• blanch

• mirepoix

• clarified butter

• concassé

• white mirepoix

Roughly dicing or chopping a product.

• blanch

• mirepoix

• clarified butter

• concassé

• white mirepoix

The goal of mise en place is to ensure that kitchen work will be orderly and carried out efficiently.

• True

• False

To preserve the shape, onions are cut unpeeled.

• True

• False

Julienned onions is another name for sliced onions.

• True

• False

To remove the root of an onion, make a small round cut with a vegetable peeler.

• True

• False