MISE' EN PLACE

1. It is the flesh of animals eaten as food.

• A. Carcass

• B. Flesh

• C. Meat

• D. Raw food

2. It means to have all tools, equipment and ingredients prepared before starting a

task.

• A. Missenplace

• B. Mise en place

• C. Misplace

• D. Mirepoix

3. What tool is used for cutting, sectioning, and trimming raw meats?

• A. Butcher knife

• B. Chef knife

• C. Cleaver Knife

• D. Scimitar

4. It is used to flip meat without piercing the meat’s surface during cooking.

• A. Flipper

• B. Food tong

• C. Meat turner

• D. Tenderizer

5. This tool is used to measure the internal temperature of meat.

• A. Meat Temperature

• B. Meat Tenderize

• C. Meat Thermometer

• D. Meat Turner

6. It is the meat of adult sheep about 3 years older and above.

• A. Chevon

• B. Lamb

• C. Mutton

• D. Venison

7. These are network of proteins that bind the muscle fibers together.

• A. Collagen

• B. Connective Tissues

• C. Elastin

• D. Fat

8. It is considered by some to be the finest meat which is taken from young cattle.

• A. Beef

• B. Carabeef

• C. Pork

• D. Veal

9. It is the cutting of meat by determining the direction of the grain.

• A. Dicing

• B. Skinning

• C. Slicing

• D. Trimming

10. It consist of 75% in meat and the reason why there is shrinkage problem in meat.

• A. Carbohydrates

• B. Elastin

• C. Fat

• D. Water