Quiz # 1 in Cookery 11

Rolf is a good chef who practice discipline and organization in the kitchen. What is he going to use to prepare kitchen equipment and food before serving?

•  Recipe

• Mise-en-Place

• Cooking Book

• PPE

Answer explanation

The meaning of MISE EN PLACE is a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking; also : the set of ingredients prepared using this process

To properly use the answer in number 1, what is the first guideline you need to follow?

• Place them into appropriately sized dishes, bowls, and containers for easy grabbing

• Gather all of your ingredients, utensils, and equipment needed.

• Set your ingredients around your cooking station for better accessibility.

• Have your recipe handy and develop a plan.

Kelvin is looking for the specific structure of the meat. Which of the following structure consist of large muscle fibers bound in large bundles?

•  Fine grained meat

• Elastin

• Course-grained meat

• Collagen

Jazzel wants to make a white tissue that turns into gelatin and water when subjected to long and slow moist heat cooking. Which of the following does she wants?

• Fine grained meat

• Elastin

• Course-grained meat

• Collagen

What structure of the meat consists of small muscle fiber bound in small bundles?

• Fine grained meat

•  Elastin

• Course-grained meat

• Collagen