School Day 9: Organize and Prepare Food..

School again already these days seem to be flying by faster and faster, a week feels like 3 days to me now. Well its test time again, this week is the organize and prepare food module, where we are tested on kitchen equipment, basic cuts, Mise en place, how to write standard recipe cards, and work flow plans.

The test was pretty straight forward with questions such as.

Name and describe 5 precision cuts?
Write a standard recipe card (include food cost, and percentage)
What are the 3 stages of Roux and name a sauce which can be made from each?
Why is work flow planning important?
What does Mise en Place mean?
Why is it important to use and write recipe cards?
Name the vegetables in a Mirepoix?
Describe the procedure of making a tomato concasses’
Why do we use clarified butter?
List 4 kitchen utensils and fixed kitchen equipment.

Next week is our last class as a big group of 23, we are going to be split up so that the smaller groups can have more 1 on 1 time with the teachers.