TLE 10 LO1

Is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

• Mise en plase

• Misse en place

• Mise en place

Is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).  It comprises water, protein, fat, and various amounts of minerals and vitamins.

• Meat

• Poultry

• Veagetables

A type of knife that is use for general

purpose of chopping, slicing, and dicing.

• Slicer

• French knife or chef’s knife

• Utility knife

Knife used for cutting, sectioning, and trimming raw meats in the butcher shop.

• Butcher knife

• Boning knife

• French knife

knife that is use for cutting through bones.

• Scimitar or steak knife

• Butcher knife

• Cleaver

What type of Basic Preparation Method of Meat?

What type of Basic Preparation Method of Meat?

What type of Basic Preparation Method of Meat

What type of Basic Preparation Method of Meat?

What type of Basic Preparation Method of Meat?