MISE EN PLACE
RECIPES
MEASUREMENTS
COOKING METHODS
TRUE/FALSE
100
What does “mise en place” mean?
TO PUT THINGS IN PLACE
100
How are ingredients listed in a recipe?
IN THE ORDER THAT THEY WOULD BE USED
100
What type of measuring cup do you use for flour, sugar, or rice?
Dry Measuring Cup
100
Cooking food in hot water at a full boil is what cooking method?
Wet cooking method
100
Washing your hands properly takes 15-20 seconds
False
200
Where did the term Mise en place originate?
France
200
What is the first thing you do when attempting to follow a recipe to make a dish?
Read the recipe fully
200
What type of measuring tool should you use for milk, oil, or water?
Liquid Measuring Cup
200
Cooking food using dry heat in an oven is what technique?
Baking
200
The danger zone for food safety is 35 F to 145 F
False (35 F - 140 F)
300
What do you need to do before beginning the mise en place process?
Read your recipe to make sure you have everything needed
300
What part of a recipe is used to control the quantity of food prepared and is often written as “makes 4 servings.?
YIELD
300
Which utensil is used for measuring very small amounts of ingredients like baking soda or salt?
Measuring spoons
300
What’s the cooking technique for cooking meat slowly in liquid at low heat to tenderize it.
Slow cooking
300
Mise en place can be used outside of the kitchen
True
400
Name 3 tasks you have to do mise en place?
Read recipe
Gather ingredients
Gather materials/equipment/tools
Measure out ingredients
Cut/Chop
400
What are the 7 parts in a recipe?
Product name, yield, portion size, ingredient
quantity, preparation procedures,
cooking time, and temperature.
400
What is the correct technique for measuring brown sugar?
Scoop in w/ a spoon, compress it or pack it in the dry measuring cup
400
Which Cooking Technique uses Dry & Direct Heat
Grilling
400
Water boiling point is 150 F
False
500
What tools do you need for this Burger recipe?
Scale, bread board, knife, pan, spatula, Tbsp, Tsp
500
A recipe calls for 1 1/2 c of sugar, how much sugar would you need if you want to cut the recipe in 1/2?
3/4 c sugar
500
How do you level dry ingredients?
Removing the excess by scraping it off the top w/ a straight edge tool such as a leveler or back of a butter knife
500
Name 2 healthy Cooking Methods
Steaming, Sauté, & Grilling
500
FISH, VEGESTABLES, EGGS, AND CHICKEN BREAST CAN ALL BE POACHED
FALSE (ONLY DELICATE ITEMS SUCH AS FISH & EGGS) CAN BE POACHED
600
Name at least 3 risks of poor Mise en Place'ing?
Increased mistakes or accidents
Recipe won't turn out right
Recipe will take longer to make
You find that you don't have everything you need when you start cooking
600
What's the difference between a Formula and Recipe?
Recipes are step by step guides to create a dish, followed by a method for combining ingredients. Personal touches or preferences can be added or substituted.
Formula is a structured approach often seen in scientific or technical.
formula provide strict guidelines & specific ratios that must be followed to achieve consistent results
Example: Breads, Cakes, etc.
600
What is the conversion factor? (hint: # of servings or yield in original recipe is included)
The number that consists of dividing the yield you want by the existing yield in the original recipe
600
Define the Braising technique
Searing meat at a high temperature, then cooking in a pot to cook by submerging it in a liquid
600
Fruits, Vegestables, and fresh salads should be stored in the of the refrigerator?
False (Eggs, seafood & raw meats should be stored at the bottom)