Reference no: EM133013187
Unit One: Daily Kitchen Mise en Place: White Stocks and Production Knife Cuts
Please define in your own words the following:
Key Terms mirepoix extraction
protein coagulation blanch/shock chopping
slice dice mince concassé
bouquet garni butcher pepper sachet d'épices brunoise julienne remouillage seeding
onion piqué rondeau sauteuse sautoir
bain marie knife steeling
Study Questions
1. Describe five occasions which warrant hand-washing in the kitchen.
2. Support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station.
3. What are the intended uses for the following waste receptacles?
a. Grey: Green:
Blue:
4. What must be done to recyclable items prior to their disposal?
5. Explain in your own words, the New York State food handlers' glove law.
6. What is the purpose of steeling a knife and how often should it be done?
7. How many teaspoons in a tablespoon; how many tablespoons in a fluid ounce; how many ounces in a cup, pint, quart, gallon?
8. How many ounces in a pound?
9. Explain in your own words the difference between a recipe and a ratio.
10. How many grams in an ounce; how many grams in a pound; how many grams in a kilo; how many milliliters in a liter?
11. What should you always do before processing vegetables?
12. What is the purpose of shocking vegetables after cooking?
13. How should a 3-compartment sink be set up for pot washing? Name the liquid and temperature range for each compartment beginning with the wash. How often should each compartment be changed and refilled with fresh liquid?
14. Define the term FIFO and explain how it relates to the professional kitchen.
15. What does HACCP stand for and what is its purpose?
16. Where are the fire extinguishers located?
17. What is the purpose of the ANSUL system?
18. What should you do in case of a fire?
19. How often should the water for the tool bain marie be changed?
20. Where and how should you carry your knife as you walk through the kitchen?
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