Use food preparation equipment

Question 1

Mise en place activities

Answer 1

Mise en place is a French term that literally means, “setting in place.” for having all your ingredients measured, peeled, sliced, cut, grated before cooking. In Hospitality Food and beverage Service mise-en-place means to gather and arrange the items and tools needed for serving

Question 2

Parts of a knife

Answer 2

Point – The point is the part of the knife where the edge and spine come together. The point is often used for piercing.

Tip – The tip is the forward part of the knife and includes the knife point. The tip is used for detailed or delicate cutting.

Edge – The edge is the cutting part of the blade. It extends from the point to the heel of the knife.

Heel - The heel is the rear part of the edge, opposite the point.

Spine - The spine is the top of the knife blade, opposite the knife edge.

Bolster - The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.

Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade.

Scales – The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets.

Rivets – The rivets are metal pins used to join the scales to the tang to form the handle.

Butt – The butt is the end of the handle of the knife.

Question 3

Types of a knife

Answer 3

Chef’s Knife. A classic chef’s knife is the most important knife in your collection. …
Paring Knife. A paring knife picks up where a chef’s knife leaves off. …
Serrated Knife. …
Boning Knife. …
Honing Steel.

Question 4

Using knives & chopping boards

Answer 4

A sharp chef’s knife is THE most important tool in a cook’s arsenal – whether you are a home chef or a pro. Your knife is an extension of your arm, and most importantly, an extension of your brain used to make the art of food come alive on your loved ones’ plates.

Question 5

Basic food preparation

Answer 5

Baking.
Broiling.
Frying.
Microwaving.
Roasting.
Hot Smoking.
Chemical techniques.
Mechanical techniques

Question 6

Standard recipes & Types of menus

Answer 6

Five other types of restaurant menus are à la carte menus, which price each food item separately; wine/beverage menus; static menus, which do not change seasonally and are popular with fast-food chains; du jour menus, which offer specific specials of the day; and dessert menus.

Question 7

Workflow planning

Answer 7

What Is Workflow Planning? … To define a workflow, find a set of ordered activities that, when run, can change a situation to achieve a goal. The workflow is a model and may be automated through a software program. To run the workflow, apply it to a specific situation.6 Mar 2017

Question 8

Classification of equipment

Answer 8

To summarize, kitchen equipment categories are divided into four types: food storage, food production, maintenance, and special equipment. Knowing the kitchen utensils that fall under these categories will allow you to better organize your kitchen.