Exam 9: Mise En Place

What is the difference between blanching and parboiling?

Why is it important to stir foods being chilled over an ice bath?

What is the difference between clarified butter and ghee?

Fresh bread makes the best bread crumbs.

Why is a complete prep list important to organize work in the kitchen?

What is the term to refer to the standard amount of food that should always be on hand or prepped for service?

What is the bundle of herbs and aromatics used for flavoring soups or stews called?

What should you do to ensure that the breading adheres to food items after cooking?

Clarified butter will keep for extended periods in either the freezer or the refrigerator.

When using a balance scale, use a counterbalance to set the weight of the ingredient being measured.

What is the correct order of the standard breading procedure?

Poultry, veal and pork generally require less marinating time than game, beef or lamb.

What step should be done in advance to bring out the flavor of nuts?

What is the French term for the "burnt onion" used to flavor and color stocks, sauces and soups?

Describe how to properly set-up an ice bath.

What is the best tool for measuring small quantities of ingredients?

What is the desired end product of clarifying butter?

Volume refers to the mass or heaviness of an item being measured.

What is the term for soaking dry ingredients in a hot liquid to infuse their flavor into the liquid?

What is a combination of herbs and spices ground together and mixed with oil?