Chapter 16 Basic Preparation - Mise en Place
Quiz
•
Specialty
•
9th - 12th Grade
•
Hard
KIMBERLY STEPHEN
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37 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Having all foods and equipment ready for a specific preparation before beginning it.
blanch
chiffonade
mise en place
concassé
mirepoix
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The fat portion of butter that has been separated from the water and milk solids.
blanch
chiffonade
clarified butter
concassé
mirepoix
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Thinly cut strips of leafy greens.
blanch
chiffonade
clarified butter
concassé
mirepoix
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Roughly dicing or chopping a product.
blanch
mirepoix
clarified butter
concassé
white mirepoix
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The goal of mise en place is to ensure that kitchen work will be orderly and carried out efficiently.
True
False
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