CH. 7: Mise En Place

Medium dice:

1/2 inch c 1/2 inch cx 1/2 inch

Small dice:

1/4 inch x 1/4 inch x 1/4 inch

Batonnet:

1/4 inch x 1/4 inch x 2 1/2 - 3 inches

Brunoise:

1/8 inch x 1/8 inch x 1/8 inches

Julienne:

1/8 inch x 1/8 inch x 2 inches

When sharpening a knife or using a steel, hold the blade at a constant __________ degree angle to the stone or steel.

20

Large Dice:

3/4 inch x 3/4 inch x 3/4 inches

Name three purposes of breading or battering a product to be fried.

Any three of the following: Helps retain moisture and flavor in the product Protects the frying fat against mosture and salt in the food Protects the food from absorbing too much fat Gives crispness, flavor, and appearance to the product

List three factors that must be considered for each menu item when planning production.

Any three of the following: What are the steps in production of each item? Which steps can be done in advance? What is the best way to hold the item ar its final stages of pre-preparation? How long does it take to do each step? Can procedures be revised for better efficiency and quality at service?

List 3 reasons for blanching or partially cooking foods during mise en place.

Any three of the following: to increase holding qualities to destroy bacteria that cause spoilage to keep foods from browning or discoloring to save time at final cooking to remove undesireable flavors to enable the product to be processed further to loosen skins (also correct but not covered in this chapter: to eliminate impurities that will discolor or cloud stock or broth)

True or False Foods made from scratch are always better quality than convenience foods.

False

True or False In extended meal service or a la carte cooking, pre-preparation or mise en place is not a important as in quantity cooking, because you can't cook anything until the orderss come into the kitchen anyway.

False

True or False In general, items cooked by dry heat methods hold well on the steam table and so can be cooked ahead and kept hot with little loss of quality.

False

True or False Oil is an essential ingredient in all marinades.

False

True or False Stainless steel andd aluminum containers are best for marinating.

False

True or False When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.

False

Name Two advantages of using the small-batch cooking system instead of cooking large quantities in advance.

Fresher food (because it is not held so long) and fewer leftovers (because portions not needed are not cooked).

Allumette:

Same as julienne

True or False Convenience foods are foods that have had part of the preparation done by the manufaturer.

True

True or False Large foods require longer marination than small foods.

True

True or False The goal of pre-preparation is to do as much work in advance as possible without loss of quality.

True

True or False The most important reason for marination is to add flavor to the product.

True

True or False When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife blade.

True

The __________ is the cook's most important and versatile cutting tool. a. chef's knife b. paring knife c. butcher knife d. food processor

a. chef's knife

Which of the following types of marinades is most widely used for enhancing the flavor of barbecured meats? a. dry b. raw c. instant d. cooked

a. dry

Which of the following is the correct sequence of stages in the Standard Breading Procedure? a. flour-egg wash-crumbs b. crumbs-egg wash - flour c. egg wash-flour-crumbs d. none of the above

a. flour-egg wash-crumbs

Which of the following words or phrases is closest to the meaning of mise en place? a. pre-preparation b. a well- planned menu c. the wisdom of the chef d. the customer is always right

a. pre-preparation

As Chef Hall was presenting her students a lecture entitled "Planning and Organizing Production," she was least likely to say, "__________." a. The first step of any recipe is assembling and preparing the ingredients. b. As you are planning a production schedule, it is best to begin with the preparations that require the least amount of time. c. Items cooked by moist-heat methods are better suited for reheating or holding in a steam table than items cooked by dry-heat methods. d. Although recipes can sometimes be revised to improve their efficiency and quality, you should not change a recipe unless you have recieved permission from your supervisor.

b. As you are planning a production schedule, it is best to begin with the preparations that require the least amount of time.

Breading or battering a product before it is deep-fried has four main advantages. Which of the following is not one of them? a. It allows the food to retain moisture and flavor. b. It allows the food to absorb flavor-enhancing fat. c. It allows the food to maintain its crispness and good appearance. d. It protects the cooking fat against the moisture and salt contained in the food.

b. It allows the food to absorb flavor-enhancing fat.

You overheard the following four statements discussing the section of this chapter on set meal servie. Which one of them did not fully understand the material? a. Willem: "All customers eat at the same time during meal service." b. Sheila: "Customers select items from a written menu during set meal service." c. Nicole: "The use of modern, high-speed equiptment can produce fresher food and fewer leftovers during set meal service." d. Marcel: "Two major problems of set meal service are that the food's quality may deteriorate because it is held too long and the large quantity of leftovers that often occure."

b. Sheila: "Customers select items from a written menu during set meal service."

Which of the following methods refers to cooking a product by any of the other three methods for a very brief period of time? a. steaming b. blanching c. simmering d. deep-frying

b. blanching

You are looking at four bowls of potato pieces that resulted from four different cutting methods. Which method produced the potato pieces that are shaped differently than the pieces in the other bowls? a. julienne b. brunoise c. batonnet d. french fry

b. brunoise

If you want to add flavor and tenderize a cut of beef chuck in one step, you should ________ it. a. blanch b. marinate c. bread or batter d. all of the above

b. marinate

Which of the following cutting techniques is paired correctly with its end product? a. chop-evenly shaped pieces b. shred-thin strips c. concasser-thin slices d. mince-medium cubes

b. shred-thin strips

As you hear Chef Child give a lecture on marinades, which of the following statements are you not likely to hear her say? a. Be sure to use an acid-resistant container. b. In most cases, marinate under refrigeration. c. Cover only part of the product with the marinade. d. Marinate thicker products longer than thinner ones.

c. Cover only part of the product with the marinade.

Cutting food into uniform shapes and sizes is important because it __________. a. ensures even cooking b. enhances the appearance of the product c. both of the above d. none of the above

c. both of the above

Any product that has been partially or completely prepared or processed by the manufacturer is known as a __________ food. a. fast b. "scratch" c. convenience d. mise en place

c. convenience

If Chef Felicetti told you to emincer a fillet of veal, he would want you to __________. a. mince it b. chop it coasely c. cut it into thin slices d. cut it into irregularly shaped pieces

c. cut it into thin slices

There are several guidelines for defrosting products safely. Which of the following is not one of them? a. defrost in a tempereing box or refrigerator b. do not refreeze products that have been thawed c. defrost in warm water or at room temperature d. defrost under cold running water in the original wrapper

c. defrost in warm water or at room temperature

Which of the following is the correct order if you arranged them from thickest to thinnest? a. julienne-french fry-batonnet b. batonnet-julienne-french fry c. french fry-batonnet-julienne d. julienne-batonnet-french fry

c. french fry-batonnet-julienne

As Chef Couteau was demonstrating how to sharpen a knife, you would notice that she was careful to __________. a. begin with a few strokes on the steel b. hold the blade at a constant 45 degree angle on the stone c. use light, even strokes, with the same number of strokes on each side of the knife d. all of the above

c. use light, even strokes, with the same number of strokes on each side of the knife

Which of the following statements reflects an incorrect understanding of convenience foods? a. A home-made product is not superior to a convenience product if the homemake product is poorly made. b. Although convenience products cost more to purchase, they often save money because they increase kitchen efficiency. c. Convenience foods range all the way from comlpetely prepared items to partially prepared items that can be used as components of recipes. d. Convenience products are satisfactory substitutes for culinary knowledge and skills because they are produced under such demanding and exacting conditions

d. Convenience products are satisfactory substitutes for culinary knowledge and skills because they are produced under such demanding and exacting conditions

The same four students are discussing extended meal service. Which of them is misinformed this tme? a. William: "Another name for extended meal service is "a la carte cooking." b. Nicole: "Not all customers ear at the same time during extended meal service." c. Sheila: "Indicidual items are cooked "to order," rather than being cooked ahead, during extended meal service." d. Marcel: "If a person was trained in extended meal service, he could most easily find a job in a cafeteria, banquet facility, or employee dinning room."

d. Marcel: "If a person was trained in extended meal service, he could most easily find a job in a cafeteria, banquet facility, or employee dinning room."

As Chef Mirola instructed his students on the parts of the preparation, he stressed that they must __________ before they begin to actually prepare a recipe. a. prepare their equipment b. assemble their tool and ingredients c. wash, trim, cut, prepare, and measure their ingredients d. all of the above

d. all of the above

Chef Lukins often blanches her products before she completes their cooking to ________. a. save time b. remove undesirable flavors c. increase their holding quality d. all of the above

d. all of the above

For convenience product to tast as fresh as possible, it is necessary to __________. a. handle it with the same care you would give fresh, raw ingredients b. know how and to what extent it has been prepared and treat it as though you, not the manufacturer, did the pre-preparation c. examine it as soon as it is recieved, store it properly, know its shelf life, defrost it properly, and cook it properly d. all of the above

d. all of the above

In many large restaurants, mise en place includes the __________. a. preparation of stocks and sauces b. preparation of breadings and batters c. cutting and trimming of meat, poultry, fish, and vegetables d. all of the above

d. all of the above

The purpose of the "guiding hand" during cutting is to __________. a. guide the knife b. hold the items being cut c. protect the hand from cuts d. all of the above

d. all of the above

When Chef Farine wants to give his batter-fried products a lighter texture, he often uses a leavening agent such as __________. a. baking powder b. beaten egg whites c. beer or seltzer water d. any of the above

d. any of the above

Chef Farine often dredges his pan-fried products in flour to ________. a. prevent sticking b. give them an even brown coloring c. improve their overall nutritional value d. both a and b

d. both a (prevent sticking) and b (give them an even brown coloring)

The purpose of the steel is to __________ the edge of a knife. a. true b. sharpen c. maintain d. both a and c

d. both a (true) and c (maintain)

With the exception of potatoes, most items to be deep fried are first ________. a. blanched b. julienned c. marinated d. breaded or battered

d. breaded or battered

Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife? a. cut the onion in half lengthwise b. make a series of vertical, lengthwise cuts c. make a serie of horizontal, lengthwise cuts d. square off th eonion by cutting a slice from all sides

d. square off th eonion by cutting a slice from all sides

The 3 steps of the Standard Breading Procedure are:

flour, egg wash, crumbs

To mince means _________________________.

to chop into very fine pieces