Chapter 7 MISE EN PLACE

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Across
  1. 7. Cut into very small (1/8 in./3mm) dice
  2. 8. To chop into very fine pieces
  3. 9. Service of a meal at which all customers eat at one time
  4. 10. A round or bias-round cut that varies in diameter and thickness
  5. 12. Cut into matchstick shapes;usually refers to potatoes
  6. 14. Temperatures at which certain products are kept for service or for storage
  7. 15. In thin slices, roughly 1/2 x 1/2 x 1/8 x inches (12 mm x 12mm x 3mm), round,square or rectangular
  8. 17. Small, nut-size cuts made with a ball cutter.See also Beurre Noisette
  9. 19. To cut into small cubes
  10. 21. To break up coarsely with a knife or mortar.To chop coarsely
  11. 22. To cut into very thin slices
Down
  1. 1. Cut into small, thin strips,about 1/8 x 1/8 x 1-2 inches(3mm x 3mm x 25-50mm).
  2. 2. Large, spherical cuts made with a ball cutter
  3. 3. Cut into sticks, 1/4 x 1/4 x 2-2 inches(6mm x 6mm x 5-6cm)
  4. 4. Garnished with carrots,turns,onions,and celery cut into uniform slices
  5. 5. Diamond-shape cut
  6. 6. Diagonal cut used for long, cylindrical vegetables.Also called the roll cut
  7. 11. Service of a meal at which customers eat at different times.
  8. 13. To cut into thin but irregular strips, either with the coarse blade of a greater or with a knife
  9. 16. French term meaning ¨ put in place ¨ or ¨ everything in place.The set up for food production.
  10. 18. To cut a vegetable into a neat seven-sided oval shape
  11. 20. To cut irregularly shaped pieces