Mise en Place Quiz

Play Quiz

Study Flashcards

Spaced Repetition

Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Download our mobile app to listen on the go

Get App

A cooking method involving slow braising
A style of plating food for presentation
A culinary term for preparing and organizing ingredients before cooking (correct)
A type of French pastry

It is a traditional French cooking technique
It speeds up the cooking process
It is only used in professional kitchens
It helps to ensure that all ingredients are ready and easily accessible during the cooking process (correct)

After each use (B) Signup and view all the answers

40°F (4°C) (D) Signup and view all the answers

Using a solution of bleach and water (B) Signup and view all the answers

Preparing and organizing ingredients before cooking. A French culinary term.

Ensures all ingredients are ready and easily accessible during cooking, streamlining the process.

After each use to prevent cross-contamination.

40°F (4°C) to inhibit bacterial growth and ensure food safety.

Signup and view all the flashcards

Using a diluted bleach and water solution to kill bacteria.

Signup and view all the flashcards

'Mise en place' refers to the process of preparing and organizing all the ingredients and tools needed before starting to cook.

Mise en place is important in cooking as it helps to ensure that all ingredients are readily available, saves time during cooking, and prevents mistakes.

The term 'mise en place' originates from French, where 'mise' means 'putting' and 'en place' means 'in place'.

Kitchen cutting boards should be cleaned and sanitized at least daily, preferably after every use.
The ideal temperature for a refrigerator is 40°F (4°C) or below to ensure food safety.
To sanitize kitchen surfaces, use a solution of 1 tablespoon of unscented chlorine bleach in 1 gallon of water, and let it stand for 1 minute before rinsing.