Problem
1) Define mise en place and explain its purpose in regards to preparing, cooking and presenting food.
2) Briefly describe uses for the following commercial equipment.
Equipment Uses/functions
Blender
Deep fryer
Food Processor
Grater
Cryovac machine
Mandolin slicer
Measures
Microwave
Mouli
Oven
Peeler, corer or slicer
Planetary mixer
Salamander
Scales
Slicing machine
Stove top
Thermometer
Water bath (not bain marie)
Whisk
3) Identify correct food safety procedures for the following:
Vegetables
Eggs
Raw meat
Reheating food
Cooling food
4) Describe each of these precision cuts:
Brunoise
Chiffonade
Concasse
Jardinière
Julienne
Macedoine
Mirepoix
Paysanne
5) Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use.
6) Briefly explain the purpose/use of each of these knives:
Chef
Filleting
Palette
Utility
Vegetable
7) It's important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment that blends, mixes, grates or slices (both electrical and handheld).
8) List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).
9) List three key safety considerations you need to make when working with a Cryovac machine.
10) List three key procedures you need to follow when cleaning and maintaining equipment.
11) List five items you need to clean equipment and your work area.