Exam 7: Mise En Place

The purpose of the guiding hand during cutting is to __________.

The most important reason for marination is to add flavor to the product.

When you emincer a filet of veal, you ______________________.

Foods made from scratch are always of better quality than convenience foods.

In extended meal service or à la carte cooking, pre-preparation or mise en place is not as important as in quantity cooking, because you can't cook anything until the orders come into the kitchen anyway.

Identify the procedure shown in the picture. -