question archive Questions Provide answers to all of the questions below
Questions Provide answers to all of the questions below
Subject:AccountingPrice: Bought3
Questions
Provide answers to all of the questions below.
- 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.
