Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
10 Cards in this Set
- Front
- Back
|
What is the concept of Mise en Place?
|
Is it important to break down each dish by the steps necessary to complete the mise en place?
|
|
|
A chef should have at hand everything that he/she needs to prepare and serve food in an organized and efficent manner.
|
Definatly.
|
|
|
What should be the first step in organizing your work?
|
What is prioritization?
|
|
|
Read and understand the recipes you will be using.
|
The order in which something is prepared to make the dish come out correctly.
|
|
|
What is a prep list?
|
Is it important to read the recipe before you begin to prepare the dish?
|
|
|
A blueprintfor how food production is going to be achieved,
|
Very important.
|
|
|
Is it cheaper to purchase items that are already prepared for use?
|
If there are several chefs in a kithen, dose the head chef do the mise en place?
|
|
|
Only if the cost of the items amount to less than the price of the employees time to prepare the items.
|
Not usually.
|
|
|
What are some of the things that need to be done before a chef begins preparing the food?
|
Do convenience products help when there is only one cook in the kitchen?
|
|
|
Clarifying butter; toasting nuts and spices; making bread crumbs; measuring liquids and dry ingredients; check and gather equipment needed and inventory needed ingredients.
|
Time wise-yes. Money wise-maybe.
|
