quiz on mise en place and knife skills

Mise en Place refers to:

• Cooking techniques

• Organizing ingredients and tools before cooking

• Cleaning the kitchen

• Serving Food

The primary purpose of Mise en Place is to:

• Save time and reduce stress

• Decorate the kitchen

• Store leftovers

• Sharpen knives

Which is NOT part of Mise en Place?

• Pre-measuring ingredients

• Washing and chopping vegetables

• Serving food on a plate

• Gathering utensils

The smallest knife cut is:

• Julienne

• Brunoise

• Mince

• Chiffonade

A julienne cut creates:

• Cube-shaped pieces

• Thin strips (1/8" x 1/8" x 2)

• Round slices

• Torn herbs

The safest cutting surface is

• A plate

• A wooden cutting board

• A granite countertop

• Paper towels

Sharpening a knife is done using:

• A honing rod

• A whetstone

• A steel

• Both b and c

Which cut is NOT used for herbs?

• Chiffonade

• Mince

• Oblique

• Rough chop

Batonnet cuts are typically:

• 1/4" x 1/4" x 2"

• 1/8" x 1/8" x 2"

• 1/2" x 1/2" x 1/2"

• 1" thick slices

The claw grip is used to:

• Hold the knife handle

• Protect fingers while chopping

• Sharpen knives

• Clean vegetables