Culinary Essentials: Mise en Place

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Questions and Answers

What is the French term that means 'everything put in place' in kitchen lingo?

Mise en place

A dish's quality improves as it is held.

False

What is the first step in pre-preparation according to the text?

Assembling and preparing the components

The core of kitchen organizing is dealing with _______________________.

complexity Signup and view all the answers

Match the steps in pre-preparation with their descriptions:

Break it down = Divide each menu item into its production steps. Pre-Preparation = Figure out which processes may be completed ahead of time. Signup and view all the answers

Why is preparation necessary in a kitchen?

To ensure that dishes are served at their best quality Signup and view all the answers

Final cooking should take place as close to service as possible.

True Signup and view all the answers

What are the two inevitable facts that every food-service organization must contend with?

There is too much work to be done in a kitchen to leave until the last minute, and most dishes are at their best immediately after preparation and deteriorate in quality when held. Signup and view all the answers

What is the primary function of the sachet in the brine recipe?

To tie the herbs and spices together Signup and view all the answers

The brine recipe yields a 6% salt concentration.

False Signup and view all the answers

What is the purpose of breading in deep-fried foods?

It aids in retaining moisture and flavor, protects fat from moisture and salt, prevents excessive fat absorption, and improves crispness, flavor, and appearance. Signup and view all the answers

Before deep-frying, pan-frying, or sautéing, some ingredients are coated with ______________________.

breadcrumbs or other crumbs or meal Signup and view all the answers

Match the following ingredients with their corresponding quantities in the brine recipe:

Water = 1 gal (4 L) Kosher salt = 4 oz (125 g) Sugar = 3 oz (90 g) Bay leaves = 2 Signup and view all the answers

Why might pan drippings not be suitable for deglazing?

Because of the high concentration of salt and sugar Signup and view all the answers

The sugar in the brine recipe can burn to the bottom of the roasting pan.

True Signup and view all the answers

What is the recommended marinating time for large cuts of meat in the brine recipe?

At least 6 hours or as long as 2 days Signup and view all the answers

What is the primary purpose of precooking and seasoning ingredients before using them in a finished recipe?

To improve the holding quality and conserve time Signup and view all the answers

Blanching is a dry-heat cooking method.

False Signup and view all the answers

What are the four main reasons for blanching or par cooking?

To improve the holding quality, conserve time, eliminate unpleasant flavors, and allow the product to be further processed Signup and view all the answers

Par cooking is used to loosen the skins of _______________________ and fruits such as tomatoes and peaches.

vegetables and some nuts Signup and view all the answers

What is the purpose of marinade?

To soak the ingredients in a seasoned liquid Signup and view all the answers

Blanching is a slow cooking process.

False Signup and view all the answers

Match the following cooking methods with their characteristics:

Simmering = Moist-heat cooking method Deep-frying = Dry-heat cooking method Steaming = Moist-heat cooking method Blanching = Quick cooking method Signup and view all the answers

What is the benefit of precooking ingredients such as roast duck?

It allows for finishing the dish quickly during service Signup and view all the answers

What is the primary goal of pre-preparation in meal preparation?

To do as much work as possible ahead of time without sacrificing quality Signup and view all the answers

All ingredients should be prepared and held at room temperature.

False Signup and view all the answers

What is the ideal temperature for maintaining the quality of perishable meats, seafood, and vegetables?

Below 5°C (41°F) Signup and view all the answers

A stock may take to hours to create.

6 to 8 Signup and view all the answers

What is a benefit of blanching and chilling green peas instead of preparing a full batch?

It allows for more flexibility in service Signup and view all the answers

Vegetables should be kept hot for extended periods of time to ensure food safety.

False Signup and view all the answers

Match the following equipment with their ideal usage:

Steam tables = Sauces and soups Refrigerator = Perishable meats, seafood, and vegetables Sauté pan = Heating portions of green peas to order Microwave oven = Reheating soups Signup and view all the answers

What is the recommended temperature for holding sauces and soups?

Above 57°C (135°F) Signup and view all the answers

What is a convenience food?

Any product that has been partially or completely prepared or processed by the manufacturer Signup and view all the answers

Buying a convenience food always costs less than buying the raw materials.

False Signup and view all the answers

What is one advantage of using convenience foods in a kitchen?

greater kitchen efficiency Signup and view all the answers

The more completely a product is prepared by the manufacturer, the less it reflects the ____________________ of the food-service operator.

individuality Signup and view all the answers

Which of the following is an example of a partially prepared convenience food?

Frozen puff pastry dough Signup and view all the answers

A product prepared from scratch is always superior to one built from a convenience base.

False Signup and view all the answers

Fresh product has the potential to be the best, but not if it is ____________________ stored or handled.

improperly Signup and view all the answers

Match the following convenience foods with their descriptions:

Frozen fish fillets = Partially prepared item that can be used as an ingredient in recipes Frozen pies and pastries = Fully prepared item that can be reconstituted or served as is Concentrated stock bases = Partially prepared item that can be used as an ingredient in recipes Frozen French fries = Fully prepared item that can be reconstituted or served as is Signup and view all the answers

Study Notes

Kitchen Organization and Preparation

Mise en place, a French term, refers to the process of preparing and organizing ingredients and tools before cooking to ensure a smooth and efficient cooking process.
It involves planning, preparing, and holding ingredients and dishes to ensure quality and freshness.

Planning and Organizing Production

Preparation is essential in both professional and home kitchens to ensure a dish's performance.
The process involves gathering tools and ingredients, preparing raw materials, and setting up tools.
In commercial kitchens, planning and organization are crucial to manage complexity and ensure quality.

The Problem and Solution

The problem in kitchen organization is managing the complexity of preparing multiple dishes and ensuring quality and freshness.
The solution is to carefully plan pre-preparation, which involves breaking down each menu item into production steps, pre-preparation, holding, and production planning.

Pre-Preparation

Pre-preparation involves assembling and preparing components of a dish, such as cleaning and cutting vegetables, cutting and trimming meats, and preparing breadings and batters.
It also involves deciding which processes can be completed ahead of time and how to hold items at the end of the pre-preparation process.

Holding and Production Planning

Holding involves maintaining the quality of each item at the end of the pre-preparation process, using techniques such as steam tables, refrigeration, and proper temperature control.
Production planning involves determining how long it will take to prepare each stage of each recipe and creating a production timeline.

Preliminary Cooking and Flavoring

Advance preparation often involves precooking and seasoning ingredients before they can be used in the finished recipe.
Precooking and seasoning can improve the holding quality of ingredients, conserve time, eliminate unpleasant flavors, and allow for further processing.

Blanching and Par Cooking

Blanching and par cooking are used to partially cook ingredients to improve their holding quality, conserve time, eliminate unpleasant flavors, and allow for further processing.
These techniques involve using moist-heat or dry-heat methods, such as simmering, boiling, steaming, or deep-frying.

Marinade

Marinade is a seasoned liquid used to soak ingredients to add flavor, tenderize, and preserve.
A basic marinade recipe involves combining water, salt, sugar, and herbs and spices, then bringing the mixture to a boil, cooling, and refrigerating.

Brine

Brine is a marinade used to preserve and add flavor to meats and poultry.
A brine recipe involves combining water, salt, sugar, and herbs and spices, then bringing the mixture to a boil, cooling, and refrigerating.

Preparation for Frying

Most deep-fried meals are coated with a protective layer of breading or batter before frying.
This coating aids in retaining moisture and flavor, protects the fat from moisture and salt, prevents excessive fat absorption, and improves crispness and appearance.

Breading and Convenience Foods

Breading is used to coat ingredients before frying to improve their texture and flavor.
Convenience foods are partially or fully prepared products that can be used in recipes, saving time and increasing kitchen efficiency.
Examples of convenience foods include frozen fish fillets, peeled potatoes, concentrated stock bases, and frozen puff pastry dough.

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Culinary Essentials: Mise en Place

Questions and Answers

What is the French term that means 'everything put in place' in kitchen lingo?

A dish's quality improves as it is held.

What is the first step in pre-preparation according to the text?

The core of kitchen organizing is dealing with _______________________.

Match the steps in pre-preparation with their descriptions:

Why is preparation necessary in a kitchen?

Final cooking should take place as close to service as possible.

What are the two inevitable facts that every food-service organization must contend with?

What is the primary function of the sachet in the brine recipe?

The brine recipe yields a 6% salt concentration.

What is the purpose of breading in deep-fried foods?

Before deep-frying, pan-frying, or sautéing, some ingredients are coated with ______________________.

Match the following ingredients with their corresponding quantities in the brine recipe:

Why might pan drippings not be suitable for deglazing?

The sugar in the brine recipe can burn to the bottom of the roasting pan.

What is the recommended marinating time for large cuts of meat in the brine recipe?

What is the primary purpose of precooking and seasoning ingredients before using them in a finished recipe?

Blanching is a dry-heat cooking method.

What are the four main reasons for blanching or par cooking?

Par cooking is used to loosen the skins of _______________________ and fruits such as tomatoes and peaches.

What is the purpose of marinade?

Blanching is a slow cooking process.

Match the following cooking methods with their characteristics:

What is the benefit of precooking ingredients such as roast duck?

What is the primary goal of pre-preparation in meal preparation?

All ingredients should be prepared and held at room temperature.

What is the ideal temperature for maintaining the quality of perishable meats, seafood, and vegetables?

A stock may take __________ to __________ hours to create.

What is a benefit of blanching and chilling green peas instead of preparing a full batch?

Vegetables should be kept hot for extended periods of time to ensure food safety.

Match the following equipment with their ideal usage:

What is the recommended temperature for holding sauces and soups?

What is a convenience food?

Buying a convenience food always costs less than buying the raw materials.

What is one advantage of using convenience foods in a kitchen?

The more completely a product is prepared by the manufacturer, the less it reflects the ____________________ of the food-service operator.

Which of the following is an example of a partially prepared convenience food?

A product prepared from scratch is always superior to one built from a convenience base.

Fresh product has the potential to be the best, but not if it is ____________________ stored or handled.

Match the following convenience foods with their descriptions:

Study Notes

Kitchen Organization and Preparation

Planning and Organizing Production

The Problem and Solution

Pre-Preparation

Holding and Production Planning

Preliminary Cooking and Flavoring

Blanching and Par Cooking

Marinade

Brine

Preparation for Frying

Breading and Convenience Foods

Studying That Suits You

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