Font size
WorksheetsMise en Place Practical
Total questions: 15
Worksheet time: 8mins
How much Mire Poix (onion, carrot, celery) is required?
12 OZ
10 OZ
8 OZ
6 OZ
Why is the tomato Concased?
To gently cook the flesh
To remove dirt, debris, etc.
To remove the skin.
To remove bacteria
What type of cut should be used for the clove of garlic?
julienne
Mince
Chop
1/4 Inch Dice
What size should a Julienne be cut (width)?
1/16 Inch
1/2 Inch
1/4 Inch
1/8 Inch
To what size should the tomato be Diced?
1/4 Inch
1/8 Inch
1/2 Inch
1/16 Inch
Where should you place the tomato once it is removed from the boiling water?
A Bowl
On the table until cooled
Refrigerator
Ice Bath
What are to 2 types of knives you will need?
Chefs knife and paring knive
Chefs knife and tomato knife
Wichever knives Chef says on test day
Chef knife and small knife
To display the finished cuts you will need a half sheet pan covered with what?
Construction Paper
Kitchen Paper
Plastic Wrap
Parchment Paper
What will be used to "cook" (concase) the tomato?
A pan with a small ammont of oil to Saute the tomato
Sauce Pan w/ boilibng water
Sauce pan w/ hot oil
place it on the burner to roast it
You will need a Vegetable Peeler on your station for this test
True
False
What do I use to make sure the Cutting Board dosen't slide?
Parchment Paper
Rubber mat(s)
Put pressure on it with your hand as you cut.
Nothing (cutting boards dont move very much)
How much time do you have to complete the test?
1 Hour
45 Minutes
25 Minutes
30 Minutes
What vegetables make up Mire Poix? (there are multipe answers)
Celery
Onion
Zucchni
Tomato
Carrot
On what vegetable will you be using the Julienne cut?
Carrot
Celery
Tomato
Zucchni
How much garlic will you mince?
However much I need to pass the test
2 Cloves
1 Clove
1 Head
