FRMCA Level 1 Chapter 13 2nd edition

What is the meaning of the French term mise en place?

• To work smart

• To put in place

• To listen carefully

• To place on a dish or plate

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

• spices.

• herbs.

• flavors.

• seasonings.

Spices are

• the stems of an aromatic plant.

• the seeds or berries of an aromatic plant.

• another word for herbs.

• an aromatic seasoning.

Flavor refers to

• the addition of seasonings to a dish.

• adding in salt and pepper to finish a dish.

• a description of a dish to a guest.

• how a food tastes.

Learning how to read a nutrition facts label is helpful because

• it lists the ingredients in the food.

• it shows what you are eating in each food.

• it can help you plan for special diets and for food allergies.

• it is hard to determine how many servings are in the product.

A sous chef is

• in charge of the entire operation of the kitchen.

• second in command of the kitchen.

• responsible for running a station in a kitchen.

• the French term for station chef.

A pastry chef is

• responsible for candy production.

• responsible for all baked goods.

• responsible for creating buffet prensentations.

• responsible for the garde-manger station.

Nutritional daily values (DVs) are based upon

• a 2,000 calorie diet

• a 2,200 calorie diet

• a 2,500 calorie diet

• a 1,500 calorie diet

Spices should be stored

• near stoves in airtight containers for easy access.

• away from stoves on the counter in an airtight container.

• in a cupboard in an airtight container.

• in a cooler away from the stove.

Which item is NOT considered a basic type of seasoning ingredient?

• Salts

• Peppers

• Sugars

• Herbs