5.2 QUIZ Mise en Place Etc. B3

French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.

• baton rouge

• mise en place

• foie gras

• pantoute

An ingredient that enhances the flavor of an item without changing the primary flavor of the dish.

• seasoning

• flavoring

refers to the way a food tastes, as well as its texture, appearance, doneness, and temperature.

• seasoning

• sacre bleu

• flavor

An ingredient that enhances the base ingredients of a dish OR it can bring another flavor to the product & completely change it.

• flavoring

• foie gras

• grace a toi

The leaves, stems, or flowers of an aromatic plant.

• herbs

• spices

• foie gras

• pantoute

The bark, roots, seeds, buds, or berries of an aromatic plant.

• herbs

• spices

• foie gras

• pantoute

This famous spice is composed of up to 20 herbs and spices including cinnamon, fennel, coriander, ginger, cumin, and peppers.

• cardamom

• terragon

• tumeric

• curry

The technique of taking 2 halves of the shell or a piece of equipment [pictured] in order to divide the egg white from the egg yolk.

• beating an egg

• separating an egg

• whipping an egg white

the technique of mixing egg whites vigorously with a whip or whisk in order to incorporate air and produce a foam or meringue.

• beating an egg

• separating an egg

• whipping an egg white

A method by which to keep hot food hot. Fill a deep pan with hot water 1/2 - 2/3 full. Set food containers in the bath in order to stay warm.

• tilt fry pan

• hotel broiler

• Bain-Marie