ProStart Level 1
Name
Chapter 5.2 Getting Ready To Cook
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE
ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
4 extra
credit points
On time
44 points
maximum
Late 1 day
35 points
maximum
Late 2 days
31 points
maximum
Late 3 days
26 points
maximum
Late 4 days
22 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 5.2, you should be able to answer the following questions:
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Apply effective mise en place through practice.
Explain how to care for knives properly.
Demonstrate the proper use of knives.
Explain the difference between seasoning and flavoring.
Describe and demonstration basic pre-preparation techniques.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Mise En Place
1. Explain mise en place.
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2. What 2 basic problems are solved by doing mise en place?
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3. What is the goal of pre-preparation?
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4. What are the four steps to pre-preparations?
2 pts.
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5. What are the basic elements of mise en place and why are they important?
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6. Why does Benny Gordon say that mise en place is the most important element of cooking?
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7. Why is it important for Alex to execute basic mise en place skills properly?
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Knife Basics
1. What is the first step of mise en place?
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2. Describe how to use a knife properly.
3 pts.
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(Continued on the next page)
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3. What is the guiding hand?
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4. What is the proper placement of the fingers of the guiding hand?
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5. What is the difference between a primal butcher and a secondary butcher?
2 pts.
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Seasoning and Flavoring
1. What is the difference between seasoning and flavoring?
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2. What are the four basic types of seasoning ingredients:
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3. Define flavor:
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4. What are the different types of ingredient used to flavor food?
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Herbs and Spices
1. Define Herbs:
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2. Define Spices:
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3. What are the differences between dried herbs and fresh herbs?
2 pts.
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4. What forms are spices used, how are they purchased and when are they added in foods?
3 pts.
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5. How and where should spices and herbs be stored?
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6. When should salt and pepper be added to foods? Why?
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(Continued on the next page)
Prepreparation Technique
1. Why is prepreparation an important part of mise en place?
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Basic Preparation:
1. What is clarified butter and what are the 4 steps to making it.
3 pts.
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2. Describe the three stages of beaten egg whites.
3. To whip cream what should be the temperature of the following:
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3. The beater ____________________________________________________________________________________________
4. What adds volume and gives foam more stability to whipped eggs?
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5. What is a bain-marie?
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6. Why is parchment paper sometimes used to line cooking pans?
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7. Define Blanching
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8. What is shocking?
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9. Give an example of a dish in which many different flavorings are used. How does the cook make
sure that one flavor does not overwhelm the others?
3 pts.
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10. Explain how creating timelines can streamline your work.
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