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Mise en Place Basics

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Mise en Place Basics

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About this activity

Test your appetizers prep knowledge.

Created by

RESTAURO, RAQUEL A.
RESTAURO, RAQUEL A.
Philippines

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Mise en Place Basics
 

Mise en Place BasicsOnline version

Test your appetizers prep knowledge.

by RESTAURO, RAQUEL A.
1

Which of the following best defines mise en place?

2

Which tool is BEST used for peeling vegetables for appetizers?

3

Which is NOT an example of an appetizer?

4

Why is sanitation important in appetizer preparation?

5

A small piece of bread topped with meat or vegetables is called:

6

Which of the following is a cold appetizer?

7

Which tool is used to grate cheese for appetizers?

8

The proper sequence of mise en place is:

9

Which value is MOST related to mise en place?

10

Which appetizer is made from raw vegetables served with dip?

 
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