CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Written
Assessment

CSACA007
MISE EN PLACE AND PREPARATION OF FOOD

Student Name
Student Number
Date

Mise en place and preparation of food Version 1February 2009 Page 1

 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare and use equipment

Which knife is the most versatile for slicing, chopping and dicing?

Why is using the correct grip important?

What is your free hand used for when using a knife?

To protect your free hand from cuts what should you do with your fingers?

What equipment is used to keep knives sharp?

What safety precautions must you take when handling knives in a kitchen?
 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare and use equipment

Name three ways knives can be stored safely

How can knives be transported safely and securely outside the kitchen?

Which tool would you use for the following tasks?

Dicing and onion

Peeling a potato

Flipping pancakes

Turning vegetables

Securing meat for carving

Spreading soft mixtures

Why do you think it is important to use the correct tool for the job being done?
 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare and use equipment

List THREE safety precautions that must be followed when handling all types of
equipment

Why is it important to clean and sanitize all equipment properly between tasks?

Describe how you would clean a piece of electrical or mechanical equipment

 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Assemble and prepare ingredients for menu items

Briefly describe what recipe is

List SIX essential details a recipe must include

Briefly describe what is meant by WORKFLOW PLANNING

Give an example of workflow planning

 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare dairy, dry goods, fruits and vegetables

What is the purpose of washing or cleaning fruit and vegetables prior to preparation?

Briefly describe how you would wash vegetables and salad greens for service

How and where would you store the following food items?

Milk and cream

Fresh raw meat

Fresh raw poultry

 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare dairy, dry goods, fruits and vegetables

Cooked meats

Fruits and vegetables

Flour and sugar

Uncooked rice and pasta

Cooked rice and pasta

 CSACA007 MISE EN PLACE AND PREPARATION OF FOOD

Prepare dairy, dry goods, fruits and vegetables

Why is it important to store foods correctly?

Why is it important to clearly label and date all foods?

What is STOCK ROTATION?

What is PORTION CONTROL?