Mise en Place Practical

How much Mire Poix (onion, carrot, celery) is required?

• 12 OZ

• 10 OZ

• 8 OZ

• 6 OZ

Why is the tomato Concased?

• To gently cook the flesh

• To remove dirt, debris, etc.

• To remove the skin.

• To remove bacteria

What type of cut should be used for the clove of garlic?

• julienne

• Mince

• Chop

• 1/4 Inch Dice

What size should a Julienne be cut (width)?

• 1/16 Inch

• 1/2 Inch

• 1/4 Inch

• 1/8 Inch

To what size should the tomato be Diced?

• 1/4 Inch

• 1/8 Inch

• 1/2 Inch

• 1/16 Inch

Where should you place the tomato once it is removed from the boiling water?

• A Bowl

• On the table until cooled

• Refrigerator

• Ice Bath

What are to 2 types of knives you will need?

• Chefs knife and paring knive

• Chefs knife and tomato knife

• Wichever knives Chef says on test day

• Chef knife and small knife

To display the finished cuts you will need a half sheet pan covered with what?

• Construction Paper

• Kitchen Paper

• Plastic Wrap

• Parchment Paper

What will be used to "cook" (concase) the tomato?

• A pan with a small ammont of oil to Saute the tomato

• Sauce Pan w/ boilibng water

• Sauce pan w/ hot oil

• place it on the burner to roast it

You will need a Vegetable Peeler on your station for this test

• True

• False