Culinary Terms Test: Mise en Place and Other Essential Concepts

📚 Quick Study Guide

• 🔪 Mise en Place: 🇫🇷 A French term meaning "everything in its place." It refers to the preparation and organization of ingredients, tools, and equipment before cooking.
• 🔥 Sauté: To cook food quickly in a small amount of fat over relatively high heat.
• 💧 Braise: A cooking method where food is first browned in fat, then cooked slowly in a covered pot with a small amount of liquid.
• 🥣 Emulsify: To combine two liquids that usually don't mix (like oil and water) into a stable mixture.
• 🌿 Julienne: A knife cut where food is cut into long, thin strips, similar to matchsticks.
• 🌡️ Confit: A cooking method where food is cooked slowly in fat or sugar syrup at a low temperature.
• 🍎 Brunoise: A knife cut producing very small (1/8 inch), uniform dice.

Practice Quiz

1. Which culinary term refers to having all your ingredients prepped and ready before you start cooking?
   1. A) Sauté
   2. B) Mise en Place
   3. C) Braise
   4. D) Emulsify
2. What cooking method involves browning food first, then cooking it slowly in liquid?
   1. A) Sauté
   2. B) Confit
   3. C) Braise
   4. D) Julienne
3. Which of the following describes the process of combining oil and vinegar into a stable salad dressing?
   1. A) Braising
   2. B) Sautéing
   3. C) Emulsifying
   4. D) Confit
4. What is the term for cutting vegetables into thin, matchstick-like strips?
   1. A) Brunoise
   2. B) Julienne
   3. C) Confit
   4. D) Sauté
5. Which cooking method involves cooking food slowly in fat at a low temperature?
   1. A) Sauté
   2. B) Braise
   3. C) Julienne
   4. D) Confit
6. What knife cut results in very small, uniform dice?
   1. A) Julienne
   2. B) Brunoise
   3. C) Sauté
   4. D) Braise
7. What cooking method uses high heat and a small amount of fat?
   1. A) Braise
   2. B) Sauté
   3. C) Confit
   4. D) Brunoise