Mise en place french for everything in its place

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Mise en place (French for ‘everything in its place’) prevents disasters. It refers to all the preparation tasks you dobefore cooking, which ensure the kitchen works efficiently and your stocks, soups and sauces turn out as perfectlyas possible.
SatisfactoryUnsatisfactoryQ14:How would you weigh and measure the following ingredients?250 g flourscales1 tbsp. tomato pasteMeasuring spoons250 mls waterMeasures cup6 button mushroomsscalesSatisfactoryUnsatisfactoryQ15:What are three (3) basic precision cuts you might use when preparing vegetables?
Name:SITHCCC007 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|6
SITHCCC007 – Assessment3.PaysanneSatisfactoryUnsatisfactoryQ16:Your colleague has just finished preparing some meat for a soup. They ask you what they should do with allthe off-cuts. What would you suggest?
SatisfactoryUnsatisfactoryQ17:What are the health risks associated with raw eggs or sauces containing raw eggs?
SatisfactoryUnsatisfactorySECTION 4: PREPARE STOCKS, SAUCES AND SOUPSQ18:Whatmethod of cookery would you use to cook the following foods?Blanched tomatoboilingDiced onionPeelingChicken stockSimmeringSatisfactoryUnsatisfactory
Q19:Briefly outline how to cook béchamel (white sauce).
Step 4Pass the sauce through a chinois.SatisfactoryUnsatisfactoryName:SITHCCC007 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|7
SITHCCC007 – AssessmentQ20:When might you use the roasting method of cookery to produce stocks, sauces and soups?
SatisfactoryUnsatisfactoryQ21:Explain how each of these clarifying agents is important to clarifying consommé.

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Term
Winter
Professor
john
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