Mise en Place chapter 7 Question and
answers already passed
julienne - correct answer cut into small, thin strips, about 1/8x1/8x1-2in
convenience food - correct answer any food that has been partially or
completely prepared or processed by the manufacture.
brunoise - correct answer cut into very fine dice, about 1/8in 3mm square
mise en place - correct answer french term for preparation, meaning put in
place
batters - correct answer a semiliquid mixture containing flour or other starch,
often used to coat items to be deep fried
emincer - correct answer to cut into very thin slices
mince - correct answer to chop into very fine pieces
marinated - correct answer to soak a food in a seasoned liquid
shred - correct answer to cut into thin but irregular strips, either with a knife or
with a course grater
batonnet - correct answer cut into sticks about 1/4x1/4x2-2 1/2in
answers already passed
julienne - correct answer cut into small, thin strips, about 1/8x1/8x1-2in
convenience food - correct answer any food that has been partially or
completely prepared or processed by the manufacture.
brunoise - correct answer cut into very fine dice, about 1/8in 3mm square
mise en place - correct answer french term for preparation, meaning put in
place
batters - correct answer a semiliquid mixture containing flour or other starch,
often used to coat items to be deep fried
emincer - correct answer to cut into very thin slices
mince - correct answer to chop into very fine pieces
marinated - correct answer to soak a food in a seasoned liquid
shred - correct answer to cut into thin but irregular strips, either with a knife or
with a course grater
batonnet - correct answer cut into sticks about 1/4x1/4x2-2 1/2in
