WorksheetsMISE' EN PLACE
Total questions: 15
Worksheet time: 5mins
1. It is the flesh of animals eaten as food.
A. Carcass
B. Flesh
C. Meat
D. Raw food
2. It means to have all tools, equipment and ingredients prepared before starting a
task.
A. Missenplace
B. Mise en place
C. Misplace
D. Mirepoix
3. What tool is used for cutting, sectioning, and trimming raw meats?
A. Butcher knife
B. Chef knife
C. Cleaver Knife
D. Scimitar
4. It is used to flip meat without piercing the meat’s surface during cooking.
A. Flipper
B. Food tong
C. Meat turner
D. Tenderizer
5. This tool is used to measure the internal temperature of meat.
A. Meat Temperature
B. Meat Tenderize
C. Meat Thermometer
D. Meat Turner
6. It is the meat of adult sheep about 3 years older and above.
A. Chevon
B. Lamb
C. Mutton
D. Venison
7. These are network of proteins that bind the muscle fibers together.
A. Collagen
B. Connective Tissues
C. Elastin
D. Fat
8. It is considered by some to be the finest meat which is taken from young cattle.
A. Beef
B. Carabeef
C. Pork
D. Veal
9. It is the cutting of meat by determining the direction of the grain.
A. Dicing
B. Skinning
C. Slicing
D. Trimming
10. It consist of 75% in meat and the reason why there is shrinkage problem in meat.
A. Carbohydrates
B. Elastin
C. Fat
D. Water
11. What do you call a lean meat that is composed of small fibers bound in small
bundles?
A. Course
B. Dry
C. Fine
D. Grainy
12. Which of the following is NOT considered a red meat?
A. Beef
B. Mutton
C. Pork
D. Poultry
13. Which of the following is NOT a reason for trimming meat?
a. Improves the appearance of the cut or joint.
b. Leaves a little amount of meat intact as possible.
c. Leaves an even thickness of fat, where fat is to be left.
d. Removes as much gristles and sinews as possible.
14. Eliza is going to prepare a steak for dinner. How should she cut the steak to
make it easier to chew?
A. Against the grain
B. Along the grain
C. By the grain
D. Within the grain
15. Greg will cut a bony part of the meat. What type of knife will he use to cut through
bones?
A. Boning knife
B. Butcher knife
C. Cleaver knife
D. French knife
