chapter 7: Mise En Place

Question 1

mise en place

Answer 1

french term meaning “put in place” or “everything in place.” the setup for food production. all the preparation and organising that must be achieved before actual production can begin.

Question 2

holding temperature

Answer 2

temperature at which certain products are kept for service or for storage.

Question 3

set meal service

Answer 3

service of a meal at witch all customers eat at one time.

Question 4

extended meal service

Answer 4

service of a meal at witch customers eat at different times.

Question 5

chop

Answer 5

to cut into irregularly shaped pieces.

Question 6

concasser

Answer 6

to break up coarsely with knife or a mortar. to chop coarsely.

Question 7

mince

Answer 7

to chop into very fine pieces.

Question 8

emincer

Answer 8

to cut into very thin slices.

Question 9

shred

Answer 9

to cut into thin but irregular strips, either with the coarse blade of a grater or with a knife.

Question 10

rondelle

Answer 10

a round or bias round cut that varies in diameterand thickness.

Question 11

dice

Answer 11

to cut into small cubes.

Question 12

brunoise

Answer 12

cut into very small (1/8 in/3mm) dice. garnished with vegetables cut in this manner.

Question 13

batonnet

Answer 13

cut into sticks, 1/4 x 1/4 x 2-21/2 inches (6mm x 6mm x 5-6cm).

Question 14

allumette

Answer 14

cut into matchstick shapes; usually refers to potatoes.

Question 15

julienne

Answer 15

cut into small, thin stripes about 1/8 x 1/8 x 1-2 inches (3 mm x 3 mm x 25-50 mm). garnished with foods cut in this manner.

Question 16

paysanne

Answer 16

in thin slices, roughly 1/2 x 1/2 x 1/8 inches (12 mm x 12 mm x 3 mm), round square, or rectangular.

Question 17

lozenge

Answer 17

diamond-shape cut

Question 18

fermiere

Answer 18

garnished with carrots, turnips, onions, and celery cut into uniform slices. farm made or farm raised.

Question 19

oblique cut

Answer 19

diagonal cut used for long, cylindrical vegetables. also called the roll cut

Question 20

parisienne

Answer 20

large, spherical cuts made with a ball cutter.

Question 21

noisette

Answer 21

hazelnut. small nut size cut made with a ball cutter. see all beurre noisette.

Question 22

tourne

Answer 22

to cut a vegetable into a neat seven sided oval shape.

Question 23

cocotte

Answer 23

potato tourneed to about 1 1/2 inches (4 cm) long.

Question 24

chateau

Answer 24

potato tourneed to about 2 inches (5 cm) long.

Question 25

chiffonade

Answer 25

cut into fine shreds; usually said of leafy vegetables and herds.

Question 26

blanching

Answer 26

to cook an item partially and briefly in boiling water or hot fat. usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

Question 27

marinate

Answer 27

to soak food in a seasoned liquid

Question 28

brine

Answer 28

a water-based solution of salt and other ingredients, used to cure meats and other foods

Question 29

standard breading procedure

Answer 29

the procedure for coating a food product with bread crumbs (or other crumbs or meal) by passing it through flour, then egg wash, then crumbs.

Question 30

panko

Answer 30

coarse Japanese-style bread crumbs.

Question 31

batter

Answer 31

semi liquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.

Question 32

convenience food

Answer 32

any food product that has been partially or completely prepared or processed by the manufacturer.