Mise en place/ equpiment
Authored by Michael Ha
Hospitality and Catering
11th Grade
Used 1+ times
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10 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline the differences between mechanical and fixed equipment
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2.
MATCH QUESTION
1 min • 1 pt
Match the following
Parisienne scoop
Cup measures
Chinios
Mouli
Zester
3.
MATCH QUESTION
1 min • 1 pt
Match the following knives
Paring knife
Bread knife
chef knife
filleting knife
4.
OPEN ENDED QUESTION
3 mins • 1 pt
An apprentice chef comes across a broken blender.
What steps should be taken to ensure safety in the work place
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline the use of a steel and stone for sharpening a knife
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline 5 points of safety for using a deep fryer
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OFF
7.
OPEN ENDED QUESTION
3 mins • 1 pt
In your own words, define mise en place
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