Having all foods and equipment ready for a specific preparation before beginning it.

The fat portion of butter that has been separated from the water and milk solids.

Thinly cut strips of leafy greens.

A vegetable-based seasoning made of two parts chopped onion, one part chopped leek, and one part chopped celery.

Roughly dicing or chopping a product.

The goal of mise en place is to ensure that kitchen work will be orderly and carried out efficiently.

To preserve the shape, onions are cut unpeeled.

Julienned onions is another name for sliced onions.

To remove the root of an onion, make a small round cut with a vegetable peeler.

To dice onions, be sure the root end of the onion faces toward the knife.

The flavor of garlic is intense when raw, mild when cooked, and sweet when roasted.

Green in the germ of garlic is an indication of freshness and should be chopped with the garlic to retain full flavor.

To get the most flavor from parsley, wring it out well.

Before mincing parsley, the leaves should be separated from the stems.

After trimming the root end of leeks, the dark green leaves should be removed all at once by cutting about 3 inches (7.5 cm) into the darkest green.

To begin to prepare leek halves or quarters, cut the leek lengthwise, but stop short of completely cutting through the root end.

Although tomatoes are often blanched, their soft skin also makes them easy to peel with a vegetable peeler.

Removing seeds from tomatoes also removes excess juice.

The initial cut to a tomato to be seeded is through the core.

Clarified butter is considered ideal for low-temperature cooking.

When chefs talk about “parts” in mirepoix, they are referring to weight measurements, not volume.

Failing to review a recipe in advance can result in confusion and errors during preparation when it might be too late to remedy.

Mise en place is a French phrase that translates loosely as ____.

When dicing onions, after slicing the onion lengthwise, the next step is to hold the onion with the guiding hand and make slices parallel to the cutting board that begin at the ____ end.

To peel garlic, place a clove on the cutting board, place the ____.

Which of the following is a reason for wringing out parsley?

Simply rinsing the outside of leeks is not enough because leeks ____.

For chopped or julienned leeks, place the leeks in a container of cold water, agitate the water to loosen the dirt, let it sit for 10 to 15 minutes or so, and then ____.

To peel tomatoes by blanching, cut an “X” through the skin of the end opposite the core, remove the core, and plunge the tomatoes into ____.

After blanching tomatoes, immediately plunge them into ____ water.

Tomatoes that are ____ might need to be blanched a second time to remove their skins.

To dice tomatoes using the concassé technique, first ____, cut into strips, and then dice.

In general, the longer a mirepoix will cook, the ______ it can be.

Butter is ____.

The easiest technique for clarifying butter is to place a metal container of butter in ____.

If covered, clarified butter will keep for at least three to four ____ in the refrigerator.