Chapter 3 Mise En Place: Basic Food Preparation And Technique

Question 1

Is a French culinary
word which means ―everything put in place.

Answer 1

Mise en place

Question 2

It refers to pre-preparation before cooking that involves series of steps and stages that requires extensive
hours due to the complexities of tasks. It encompasses food pre-preparation including par-cooking and blanching,
cutting and trimming of all the meat, poultry, fish, and vegetables, breading and batters that will be needed
during the meal service.

Answer 2

Mise en place

Question 3

[Parts of the Knife]

It is part of the knives used for
cutting, mincing, chopping, and other dividing tasks. It can be made from different
materials, thus blades made of carbon steel or stainless steel are usually used in the modern kitchen.

Answer 3

BLADE

Question 4

[Parts of the Knife]

It is the front part of the knife
where the edge and spine meet. The point is often used for scoring and piercing.

Answer 4

POINT

Question 4

[Parts of the Knife]

This is the front part of the knife which includes the knife point.

Answer 4

TIP

Question 5

[Parts of the Knife]

This is the next part after the tip. The part of the blade right after the tip. Knives with “curvy” bellies and small tips are usually better for slicing
or chopping vegetables, as they allow quick, smooth rocking motions on the cutting board

Answer 5

BELLY

Question 6

[Parts of the Knife]

the cutting part of the blade that is used for chopping and slicing.

Answer 6

CUTTING EDGE

Question 7

[Parts of the Knife]

It refers to the full thickness portion of the blade, opposite the knife edge.

Answer 7

SPINE

Question 8

[Parts of the Knife]

The rear part of the edge opposite to the point where it meets the handle.

Answer 8

HEEL

Question 9

[Parts of the Knife]

the part in the middle of the knife
which is thick enough to joins the knife blade to its handle. It provides weight and balance to a knife.
At the same it protects the hand from getting away of the knife edge.

Answer 9

BOLSTER

Question 10

[Parts of the Knife]

The part where you hold the knife.
It covers the tang, rivets for extra
security, and the butt.
It can be made of different materials such as
wood, plastic, ivory; or
sometimes it comes with one piece of solid metal.

Answer 10

HANDLE

Question 11

[Cutting Techniques]

Cutting food in a small uneven piece with more or less ¼
inch or a coarse chop with ½ to ¾ inch irregular pieces.

Answer 11

CHOPPING

Question 12

[Cutting Techniques]

cutting into very small irregular pieces less than 1/8 inch.

Answer 12

MINCING

Question 13

[Cutting Techniques]

cutting food items into small (about 1/2 inch) uniform cubes.

Answer 13

CUBE

Question 14

[Cutting Techniques]

Cutting off a very thin layer of peel.

Answer 14

PARE

Question 15

[Cutting Techniques]

cutting food items into very small (1/8 to 1/4 inch) uniform cubes.

Answer 15

DICING

Question 16

[Cutting Techniques]

Cutting food into broad or flat thin pieces

Answer 16

SLICE

Question 17

[Cutting Techniques]

Cutting into long, thin strips, matchstick like in shape. It is typically used for firm vegetables like carrots,
cucumbers, or celery. The exact measurement of this type should be 5 cm to 10 cm long, 4mm wide and 4mm thick.

Answer 17

JULIENNE

Question 18

[Cutting Techniques]

are typically shorter than julienne, but much thicker, they are usually used in dip platters. Vegetables cut in this manner may be used in soups and stews or vegetable sides.

Answer 18

JARDINIERE

Question 19

[Cutting Techniques]

a wide but thinner cut. To give a chunkier texture in vegetable s, this cut is definitely used.

Answer 19

PAYSANNE

Question 20

[Cutting Techniques]

is a cut with larger, thicker cubes based on jardiniere. It usually is 1cm in size and is used in soups and sauces

Answer 20

MACEDOINE

Question 21

[Cutting Techniques]

a very fine diced cut. It results in tiny cubes 5mm on each side. This cut are often used in sauces because the tiny pieces cook down well and release a lot of flavors
quickly

Answer 21

BRUNOISE

Question 22

[Cutting Techniques]

place the leaves to be chopped in either a stack or rolled tightly. Then use a smooth rock chop to slice very thin strips. If this motion is new to you, it‘s best to start off slowly to get a consistent size and then speed up as you master the technique.

Answer 22

CHIFFONADE

Question 23

[Cutting Techniques]

• to use a scissor to cut an object into pieces in order to remove sections or to make slits or holes in a product. - to cut food with a knife into four equal pieces.

Answer 23

SNIP

Question 24

[Cutting Techniques]

to break food into small thin pieces usually using fork

Answer 24

FLAKE

Question 25

[Cutting Techniques]

to break food into small pieces. Rolling pin, mortar and pestle, blender and food processor can be used in _______ food.

Answer 25

CRUSH

Question 26

[Cutting Techniques]

to reduce food to tiny particles using a _____ or a food processor.

Answer 26

GRIND

Question 27

[Cutting Techniques]

to crash into a smooth, evenly textured mixture.

Answer 27

MASH

Question 28

[Cutting Techniques]

to cut food into narrow strips with a knife or a grater.

Answer 28

SHRED

Question 29

[Cutting Techniques]

to rub foods against a serrated surface to produce shredded or fine bits.

Answer 29

GRATE

Question 30

[Cutting Techniques]

to mash or grind food until
completely smooth, usually in a food processor, blender, sieve, or food mill.

Answer 30

PUREE

Question 31

[Cutting Techniques]

to cut food with a knife into four equal pieces.

Answer 31

QUARTER

Question 32

[Mixing Techniques]

is also known as sugarshortening‘ method, the sugar and shortening fat are blended first then creamed by added mixing.

Answer 32

CREAMING

Question 33

[Mixing Techniques]

Answer 33

is also known as sugarshortening‘ method, the sugar and shortening fat are blended first
then creamed by added mixing

Question 34

[Mixing Techniques]

means to rapidly stir a batter to thoroughly incorporate the ingredients along with air.

Answer 34

BEATING

Question 35

[Mixing Techniques]

The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy

Answer 35

WHIPPING

Question 36

[Mixing Techniques]

means combining two mixtures of different thickness and weight into one (relatively) smooth mixture. This is accomplished by a specific technique of using a spoon to lift the two mixtures together, turning them over so they combine.

Answer 36

FOLDING

Question 37

[Mixing Techniques]

another mixing method used to incorporate butter or shortening into dry flour. To do this a pastry blender, or a pastry cutter is used (also called a dough cutter).

Answer 37

CUT IN

Question 38

[Mixing Techniques]

It is working the dough, clay etc. into a uniform mixture by pressing, folding, and stretching.

Answer 38

KNEADING

Question 39

[Mixing Techniques]

It is to mix the ingredients of a food dish, such as salads and pasta, by lifting and dropping the
ingredients/ mixture. The food is turned over and mixed together enabling sauces and food
items to be seasoned with the flavors of each item.

Answer 39

TOSS

Question 40

[Mixing Techniques]

_______ with a batter and/or breading is one of the common techniques used in food
preparation. The base usually used for breading or batters are flour base such as wheat flour
or a ground product, like bread or crackers. Some add seasonings to add flavor and some add
sugar for browning.

Answer 40

Coating food

Question 41

[Food Prep Techniques]

It is a mixture of flour and liquid with other ingredients, such as leavening agents, eggs, and various flavoring materials.
They are used in deep-frying to give a crisp, flavorful, golden brown coating.
Thicker _____ make thicker
coatings. Too thick a _____ makes a heavy, unpalatable coating. M

Answer 41

BATTER

Question 42

[Food Prep Techniques]

Ex of formulas and variations for batters.

Answer 42

Liquids- milk, water, and beer.
• Eggs may or may not be used.
• Leavenings are frequently used to give a lighter
product. These may be:
• Baking powder
• Beaten egg whites

Question 43

[Food Prep Techniques]

refers to coating a product with
breadcrumbs or other crumbs or meal before deep frying, pan-frying, or sautéing. Breading creates a golden-brown color and crispness

Answer 43

BREADING

Question 44

[Food Prep Techniques]

Is a process of soaking food in a seasoned liquid.

Answer 44

MARINATING

Question 45

[Food Prep Techniques]

Three basic components of marinade

Answer 45

1. FAT
2. ACID
3. SEASONINGS

Question 46

[Food Prep Techniques]

4 KINDS OF MARINADE

Answer 46

COOKED
RAW
INSTANT
DRY

Question 47

[Food Prep Techniques]

-used to preserve and enhance
tenderness and flavor of the food.

-is a high concentration solution of salt in water. For other who would want to add more flavor to the dish, a sweetener (such as brown sugar, maple syrup etc.) herbs and spices are added.

Answer 47

BRINING