Aria, Luna, and Priya are preparing a salad for their cooking class. They are discussing the purpose of mincing parsley. What could be the reason?

Ethan, Olivia, and Maya are having a cooking competition. Ethan is tasked with making clarified butter. How should he do it?

Lily, Aria, and Emma are preparing a soup for their cooking class. They are discussing the difference between mirepoix and white mirepoix. Can you help them?

Ava, Abigail, and Priya are planning a cooking competition. They decided to cook at high temperatures. Ava suggested using clarified butter. Why did Ava suggest clarified butter for high temperature cooking?

William, Grace, and Ava are participating in a cooking competition. They are asked to prepare a dish that requires peeled onions. What technique should they use to peel an onion?

Michael and Aria are cooking dinner together. Michael has minced some garlic and Aria needs to turn it into garlic paste. How should she do it?

Isla, Aria, and Avery are preparing for a cooking competition. They have to prepare a dish using leeks. What should they do to clean the leeks properly?

Emma, Grace, and Hannah are planning to make a tomato sauce for their pasta. They need to peel the tomatoes first. What technique should they use?

Oliver and Ava are preparing a salad for their cooking class. Oliver notices Ava wringing out minced parsley. Why might Ava be doing this?

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

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

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.

Julienne 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.

How much Mire Poix (onion, carrot, celery) is required?

Why is the tomato Concased?

What type of cut should be used for the clove of garlic?

What size should a Julienne be cut (width)?

To what size should the tomato be Diced?

Where should you place the tomato once it is removed from the boiling water?

What are to 2 types of knives you will need?

To display the finished cuts you will need a half sheet pan covered with what?

What will be used to "cook" (concase) the tomato?

You will need a Vegetable Peeler on your station for this test

What do I use to make sure the Cutting Board dosen't slide?

How much time do you have to complete the test?

What vegetables make up Mire Poix? (there are multipe answers)

On what vegetable will you be using the Julienne cut?

How much garlic will you mince?