Podcast
Questions and Answers
Which term describes the thoroughness and quality of advance preparation in cooking?
Which term describes the thoroughness and quality of advance preparation in cooking?
- Mise en place (correct)
- Pre-preparation
- Production schedule
- Holding temperature
What must cooks do to ensure efficient organization in the kitchen?
What must cooks do to ensure efficient organization in the kitchen?
- Break down each menu item into stages
- Determine holding temperatures
- Revise recipes for better efficiency
- Assemble tools and ingredients (correct)
What is the purpose of pre-preparation in cooking?
What is the purpose of pre-preparation in cooking?
- To determine holding temperatures
- To wash and trim raw materials
- To break down menu items into stages (correct)
- To revise recipes for better efficiency
Which of the following is a reason for blanching or parcooking?
Which of the following is a reason for blanching or parcooking?
What is the purpose of marinating?
What is the purpose of marinating?
Which category of ingredients is NOT typically found in marinades?
Which category of ingredients is NOT typically found in marinades?
What is the primary use of brines?
What is the primary use of brines?
Which temperature range is considered the 'Food Danger Zone'?
Which temperature range is considered the 'Food Danger Zone'?
What is the goal of pre-preparation in cooking?
What is the goal of pre-preparation in cooking?
What is the style of service where all customers eat at one time and large batches of food are prepared in advance?
What is the style of service where all customers eat at one time and large batches of food are prepared in advance?
What is the purpose of 'mise en place' in cooking?
What is the purpose of 'mise en place' in cooking?
Which of the following is NOT a step in pre-preparation in cooking?
Which of the following is NOT a step in pre-preparation in cooking?
What does the term 'mise en place' mean in cooking?
What does the term 'mise en place' mean in cooking?
What should the Chef consider when planning pre-preparation in cooking?
What should the Chef consider when planning pre-preparation in cooking?
Which cutting technique is used to create long, thin, rectangular pieces of food?
Which cutting technique is used to create long, thin, rectangular pieces of food?
What is the primary purpose of blanching or parcooking?
What is the primary purpose of blanching or parcooking?
Which category of ingredients is NOT typically found in marinades?
Which category of ingredients is NOT typically found in marinades?
Which stage of the standard breading procedure comes after the egg wash?
Which stage of the standard breading procedure comes after the egg wash?
Which temperature range is considered the 'Food Danger Zone'?
Which temperature range is considered the 'Food Danger Zone'?
What is the purpose of 'mise en place' in cooking?
What is the purpose of 'mise en place' in cooking?
What is the purpose of marinating?
What is the purpose of marinating?
What is the primary use of brines?
What is the primary use of brines?
