Deck 9: Mise En Place

Question 1

How does parcooking assist in food preparation?

A) remove undesirable flavors
B) set colors
C) soften firm foods
D) any of the above

Answer 1

D

Question 2

Clarified butter will keep for extended periods in either the freezer or the refrigerator.

Answer 2

True

Question 3

A marinade is rubbed on meat or poultry to add flavor and form a crust.

Answer 3

False

Question 4

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

Question 5

Which of the following describes a measurement in terms of the number of items in a given package?

A) serving
B) weight
C) volume
D) count

Question 6

What is a combination of herbs and spices ground together and mixed with oil?

A) wet rub
B) dry rub
C) crust
D) none of the above

Question 7

What is the bundle of herbs and aromatics used for flavoring soups or stews called?

A) sachet d'épices
B) infusion
C) onion piquet
D) bouquet garni

Question 8

Fresh bread makes the best bread crumbs.

Question 9

What should you do to ensure that the breading adheres to food items after cooking?

A) stack them
B) coat them in egg wash
C) refrigerate them for 30 minutes
D) shake off excess crumbs

Question 10

What is the desired end product of clarifying butter?

A) butterfat
B) milkfat
C) water
D) none of the above

Question 11

Foods can be blanched in boiling water, hot oil or fat.

Question 12

What is the correct order of the standard breading procedure?

A) flour, egg wash, crumbs
B) flour, crumbs, egg wash
C) egg wash, crumbs
D) flour, batter, crumbs

Question 13

Good mise en place considers not only cooking preparation but also food safety issues, such as time and temperature controls.

Question 14

What is the difference between clarified butter and ghee?

A) ghee is made with salted butter
B) when making clarified butter, the fat is browned during clarification
C) when making ghee, the milk solids remain with the fat, which is allowed to brown
D) ghee has a nutty flavor

Question 15

Which of the following is NOT an appropriate use of a meat marinade?

A) to break down connective tissue
B) to add flavor
C) to use as a dipping sauce
D) to tenderize the meat

Question 16

What is the best tool for measuring small quantities of ingredients?

A) your hand
B) measuring spoons
C) a balance beam scale
D) liquid measuring cups

Question 17

What is the ratio of salt to water for a light brine?

A) 4 ounces (120 grams) salt per 32 fluid ounces (960 milliliters) water
B) 0.5 ounces (15 grams) of salt per 16 fluid ounces (480 milliliters) water
C) 1 pound (480 grams) salt for every gallon (4 liters) water
D) 1 ounce (30 grams) of salt per 24 fluid ounces (720 milliliters) water

Question 18

Which of the following would be most useful for measuring 2 pounds of flour?

A) a balance beam scale
B) dry measuring cups
C) measuring spoons
D) liquid measuring cups

Question 19

The standard breading procedure is used to give fried foods a thick, crisp coating.

Question 20

What is the difference between blanching and parboiling?

A) the water is salted when parboiling
B) there is no difference
C) cooking time is shorter for blanching
D) less water is used for blanching

Question 21

What is an onion piqué?

Question 22

Why is wine often used in marinades?

Question 23

Like marinades, wet rubs are tenderizers.

Question 24

Give two examples of when you would use an ice bath.

Question 25

What step should be done in advance to bring out the flavor of nuts?

Question 26

Spices should be toasted in a dry sauté pan.

Question 27

What is the French term for the "burnt onion" used to flavor and color stocks, sauces and soups?

Question 28

When using a balance scale, use a counterbalance to set the weight of the ingredient being measured.

Question 29

What does "mise en place" literally mean?

Question 30

Why is a complete prep list important to organize work in the kitchen?

Question 31

Poultry, veal and pork generally require less marinating time than game, beef or lamb.

Question 32

What is the term to refer to the standard amount of food that should always be on hand or prepped for service?

Question 33

Volume refers to the mass or heaviness of an item being measured.

Question 34

Why is it important to stir foods being chilled over an ice bath?

Question 35

How should battered foods be cooked?

Question 36

What is the result of immersing blanched foods in water?

Question 37

Describe how to properly set-up an ice bath.

Question 38

What is the term for soaking dry ingredients in a hot liquid to infuse their flavor into the liquid?