Deck 7: Mise En Place

Question 1

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

Answer 1

pre-preparation

Question 2

As part of your mise en place, you must __________ before you begin to actually prepare a recipe.

A) prepare your equipment
B) assemble your tools and ingredients
C) wash, trim, cut, prepare, and measure your ingredients
D) all of these

Answer 2

all of these

Question 3

Which statement about preparation planning is incorrect?

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 to reheating or holding in a steam table than items cooked by dry-heat methods.
D) A cook should not change a recipe without permission from a supervisor.

Answer 3

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

Question 4

Which statement about set meal service is incorrect?

A) All customers eat at the same time during set meal service.
B) Customers select items from a written menu during set meal service.
C) The use of modern, high-speed equipment can produce fresher food and fewer leftovers during set meal service."
D) A major problem of set meal service is that the food's quality may deteriorate because it is held too long.

Question 5

Which statement about extended meal service is incorrect?

A) Another name for extended meal service is à la carte cooking.
B) Not all customers eat at the same time during extended meal service.
C) Individual items are cooked to order, rather than being cooked ahead, during extended meal service.
D) If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room.

Question 6

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 these

Question 7

The __________ is the cook's most important and versatile cutting tool.

A) chef's knife
B) paring knife
C) butcher knife
D) food processor

Question 8

When you are sharpening a knife correctly, you are 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 these

Question 9

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 these

Question 10

Cutting food into uniform shapes and sizes is important because it __________.

A) ensures even cooking
B) enhances the appearance of the product
C) both ensures even cooking and enhances the appearance of the product
D) none of these

Question 11

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

Question 12

When you emincer a filet of veal, you ______________________.

A) mince it
B) chop it coarsely
C) cut it into thin slices
D) cut it into irregularly shaped pieces

Question 13

Which of the following cuts is in the shape of a cube?

A) julienne
B) brunoise
C) bâtonnet
D) French fry

Question 14

Which of the following is the correct order if you arranged them from thickest to thinnest?

A) julienne $\to$ french fry $\to$ bâtonnet
B) bâtonnet $\to$ julienne $\to$ French fry
C) French fry $\to$ bâtonnet $\to$ julienne
D) julienne $\to$ bâtonnet $\to$ French fry

Question 15

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 series of horizontal, lengthwise cuts.
D) Square off the onion by cutting a slice from all sides.

Question 16

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

Question 17

Chefs blanch some foods in order to __________.

A) save time
B) remove undesirable flavors
C) increase their holding quality
D) all of these

Question 18

If you want to add flavor and tenderize a cut of beef inside round in one step, you should __________ it.

A) blanch
B) marinate
C) bread or batter
D) all of these

Question 19

Which of the following types of marinades is most widely used for enhancing the flavor of barbecued meats?

A) dry
B) raw
C) instant
D) cooked

Question 20

Which of the following statements about marinating is incorrect?

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.

Question 21

With the exception of potatoes, most items to be deep fried are first __________.

A) blanched
B) julienned
C) marinated
D) breaded or battered

Question 22

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.

Question 23

Which of the following is the correct sequence of stages in the Standard Breading Procedure?

A) flour $\to$ egg wash $\to$ crumbs
B) crumbs $\to$ egg wash $\to$ flour
C) egg wash $\to$ flour $\to$ crumbs
D) none of these

Question 24

Pan-fried products may be dredged in flour to __________.

A) prevent sticking
B) give them an even brown coloring
C) improve their overall nutritional value
D) prevent sticking and give them an even brown coloring

Question 25

To provide leavening to give batter a lighter texture, you can use __________.

A) baking powder
B) beaten egg whites
C) beer or soda water
D) any of these

Question 26

There are several guidelines for defrosting products safely. Which of the following is not one of them?

A) Defrost in a tempering box or refrigerator.
B) Do not refreeze products that have thawed.
C) Defrost in warm water or at room temperature.
D) Defrost under cold running water in the original wrapper.

Question 27

For a convenience product to taste 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 received, store it properly, know its shelf life, defrost it properly, and cook it properly
D) all of these

Question 28

Which of the following statements reflects an incorrect understanding of convenience foods?

A) A homemade product is not superior to a convenience product if the homemade 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 completely 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.

Question 29

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

Question 30

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.

Question 31

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

Question 32

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

Question 33

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

Question 34

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

Question 35

Large foods require longer marination than small foods.

Question 36

Oil is an essential ingredient in all marinades.

Question 37

Stainless steel and aluminum containers are best for marinating.

Question 38

Foods made from scratch are always of better quality than convenience foods.

Question 39

Convenience foods are foods that have had part of the preparation done by the manufacturer.

Question 40

Identify the procedure shown in the picture.

-

A) Chopping mirepoix
B) Cutting parisienne
C) Cutting paysanne
D) Dicing

Question 41

Identify the procedure shown in the picture.

-

A) Chopping mirepoix
B) Cutting parisienne
C) Cutting paysanne
D) Dicing

Question 42

Identify the procedure shown in the picture.

-

A) Cutting parisienne
B) Chopping mirepoix
C) Tournéing
D) Dicing

Question 43

Identify the procedure shown in the picture.

-

A) Cutting parisienne
B) Dicing
C) Tournéing
D) Chopping mirepoix

Question 44

Identify the procedure shown in the picture.

-

A) Tournéing
B) Chopping mirepoix
C) Cutting parisienne
D) Cutting suprêmes

Question 45

Identify the procedure shown in the picture.

-

A) Cutting chiffonade
B) Cutting paysanne
C) Cutting parisienne
D) Cutting suprêmes

Question 46

Identify the procedure shown in the picture.

-

A) Zesting
B) Cutting chiffonade
C) Cutting parisienne
D) Cutting suprêmes