Ch 5 Mise-en-place in the kitchen

The French term 'mise-en-place' means

• 'put in place'

• 'get ready'

• 'start cooking'

• 'clear up'

(a)   refers to the preparation done before cooking or service, either in the kitchen or the restaurant!

Select THREE advantages of mise-en-place

• ensures successful food production

• prevents wastage as preparation is done for the correct number of guests

• ensures that the work is done correctly and that equipment & ingredients are available

• the way in which the tables in the room are arranged

Select 3 suitable answers- Prepare the area and equipment

• Sharpen the knives with the sharpening steel

• Preheat the oven

• Prepare baking sheets

• Clear the dinner plates

Preparing the ingredients... select two possible answers

• sharpen your knives

• measure or weigh the required ingredients accurately

• wash, chop, cut, marinate, etc

• preheat the oven

Identify the basic cutting technique in the image...

• slicing

• dicing

• peeling

• chiffonade

Identify the technique in the image...

(a)  

Identify the basic cutting technique in the image...

• slicing

• dicing

• peeling

• chiffonade

Identify the basic cutting technique in the image...

• slicing

• dicing

• chopping

• chiffonade

Identify the pre-preparation of ingredients...

• melting butter

• toasting nuts

• making breadcrumbs

• grating foods