What is the primary purpose of mise en place?

Stage 2 Food and Hospitality 27/3/25

Quiz
•
Hospitality and Catering
•
12th Grade
•
Medium

Allison Harvey
Used 2+ times
FREE Resource
17 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To serve food quickly
To clean the kitchen
To prepare and organise ingredients and equipment before service
To plate desserts
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The NT food safety regulation requires perishable food to be stored below:
10°C
8°C
5°C
0°C
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct method for julienne cutting vegetables?
Large chunks
Thin strips
Diced cubes
Roughly chopped
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The term 'sauté' refers to:
Deep frying
Cooking quickly in a small amount of oil
Roasting in the oven
Steaming over water
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What equipment would you use to puree a soup in a commercial kitchen?
Stick blender (immersion blender)
Planetary mixer
Pastry cutter
Food dehydrator
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which knife is best suited for slicing bread?
Chef's knife
Serrated knife
Paring knife
Boning knife
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the term 'al dente' mean when cooking pasta?
Overcooked and soft
Cooked in boiling water
Firm to the bite
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