Podcast
Questions and Answers
What does 'Mise En Place' mean?
What does 'Mise En Place' mean?
Putting in place or everything in its place
Which of the following is NOT considered primary cooking equipment?
Which of the following is NOT considered primary cooking equipment?
What are vegetables rich in?
What are vegetables rich in?
Vitamins, minerals, and fiber
The underground parts of plants used as vegetables are called __________.
The underground parts of plants used as vegetables are called __________.
Signup and view all the answers
What is the market form of vegetables that refers to newly-harvested produce?
What is the market form of vegetables that refers to newly-harvested produce?
Signup and view all the answers
What type of egg is referred to as unclassified?
What type of egg is referred to as unclassified?
Signup and view all the answers
Match the type of egg with its weight classification:
Match the type of egg with its weight classification:
Signup and view all the answers
Study Notes
Mise En Place
- “Mise en place” translates to “putting in place” or “everything in its place” in French culinary terminology.
- It emphasizes the importance of preparing and organizing all ingredients and equipment prior to cooking.
Types of Kitchen Tools and Equipment
Primary Cooking Equipment
- Includes essential appliances like ranges, ovens, and steam kettles.
- Additional tools consist of griddles, fryers, steam cookers, and microwave ovens.
Auxiliary Cooking Equipment
- Encompasses mixers, slicers, choppers, blenders, and peelers.
- Also includes toasters, waffle irons, coffee makers, food warmers/coolers, racks, sinks, refrigerators, and freezers.
Vegetables: Nature and Characteristics
- Vegetables consist of plant parts used for food, recognized for their high nutrient content, particularly vitamins, minerals, and fiber.
Parts of Plants Used as Vegetables
- Roots: Underground parts like sweet potatoes, cassava, and carrots.
- Tubers: Thickened fleshy parts of underground stems.
- Seeds: Parts that can develop into new plants, including legumes like mung beans.
- Bulbs: Underground buds such as garlic and onions.
- Leaves: Edible foliage including spring onions, ampalaya, and kangkong.
- Stems and Shoots: Stalks that support leaves, flowers, or fruits.
- Fruits: Edible parts commonly cooked as viands, like eggplant and squash.
- Flowers: Edible varieties such as cauliflower and bulaklak ng kalabasa.
Market Forms of Vegetables
- Fresh: Recently harvested produce available for sale.
- Canned: Preserved vegetables for convenience.
- Frozen: Packaged in controlled conditions post-harvest to maintain quality.
- Dried and Dehydrated: Vegetables that have had moisture removed for preservation.
Definition and Characteristics of Eggs
- Chicken eggs are the most commonly consumed eggs classified as unclassified.
- Egg color can vary among white, brown, and mixed variants.
Egg Weight Classifications
- Jumbo: Greater than 68 grams.
- Extra Large: 62-68 grams.
- Large: 55-61 grams.
- Medium: 48-54 grams.
- Small: 41-47 grams.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
This quiz covers the fundamentals of mise en place, a vital concept in culinary preparation. Learn about organizing kitchen tools, equipment, and ingredients necessary for successful cooking. Gain insights into various types of cooking equipment and their functions.
