Mise en place
Schools cafeterias, Banquettes, Employee dining room
What is a set meal service?
Caramelization and Gelatinization.
What are the two most common changes in carbohydrates caused by heat?
Grasping the knife blade with the thumb and forefinger.
What grip gives the chef the greatest control over the knife?
Copper and aluminium
what metal does heat move the most rapidly through?
1/8" x 1/8" x 1/8"
What is brunoise?
Deterioration of food quality is due to long holding times and large quantities of leftovers.
What are the disadvantages of Set meal service?
Occurs when starches absorb water and swell.
What is gelatinization?
The Heel.
What part of the knife is used for heavy or coarse work?
when the movement of air, steam, or liquid spreads heat.
What is convection?
1/3 - 1/2" square x 3" long
What is french fry?
Customers eat at different times.
What is Extended meal service?
When proteins are heated/the change in structure when heated.
What is coagulation?
To chop coarsely.
What does it mean to concasser?
To cook in liquid, usually a small amount that is hot but not bubbling.
3/4" x 3/4" x 3/4"
What is large dice?
A la Carte Cooking.
What is another name for extended meal service?
Millard reaction
What is the process responsible for the browning of the surface of meat?
To cut very thin slices.
To cook in a small amount of liquid, usually after primary browning.
What is braising?
1/8" x 1/8" x 2 1/2"
What is julienne?
Short order counters.
What is an example of extended meal service?
They speed up coagulation and help dissolve some connective tissue.
Ensures even cooking, and enhances the appearance of the product.
What are the reasons for cutting food into uniform shapes?
To cook foods by surrounding them with hot, dry air.
What is roasting?
1/4" x 1/4" x 2 1/2 - 3"