MISE EN PLACE food beverage services NC II

discussion about the mise en place on food and beverage services senior high school students

1. Mise en place

2. Ten Cards, also known as table tents – are triangular table displays they are folded in a way that it is readable from both sides of the displays. Its primary purpose is to show the menu or the specialty of the day. They can also be use to advertise products and services or promote discounts

3. Mise en place it is a French term which means “put into place” pre-serve preparations. The amount of work as well as the long hours of the food and beverage business make “mise en place” even more important.

4. The phrase grew prominent in the late 19th century and is used in professional kitchens,  cooking classes , and a variety of other settings to this day. By following mise en place, a cook can ensure they have everything they need at their workstation. This eliminates the need for extra movement throughout the kitchen and positions them for success in a fast-paced environment.

5. Mise en place lends itself to a variety of different contexts. Whether you’re using it during  food prep , cooking, or another aspect of your kitchen, it is an essential tool for success. Below, we’ve listed common ways to apply mise en place in the food service industry:

6. Professional kitchens Washing fruits and vegetables Cutting fruits and vegetables Cutting meat Gathering supplies

7. Why Is Mise En Place Important? Whether you're a baker, a chef, or a  restaurant manager , mise en place is an essential habit to learn.

8. Efficiency:  Mise en place facilitates efficiency in the kitchen. By doing prep work before they begin cooking, your staff will save time and move seamlessly through the steps of each recipe. Organization:  An organized workplace is the first step towards success. It reduces confusion in the workplace and cuts down on wasted product. By keeping all of your equipment and ingredients in one place, your staff won't have to navigate the kitchen while they cook. Preparation:  With mise en place, your staff can identify missing ingredients before they cook. This ensures that orders are completed on time and recipes are prepared correctly. Decreased waste:  By measuring your ingredients beforehand, you can  reduce food waste . Over time, this can help save money.

9. Plan:  Read through your recipe and develop a strategy before you begin cooking. Gather ingredients and supplies:  Once you've read the recipe, go through the kitchen and acquire all necessary ingredients and supplies. Prepare ingredients:  One by one, take the time to wash, cut, dice, chop, or measure your ingredients as directed. Sort:  Place each ingredient into an appropriately sized dish, bowl, or container. Doing so ensures that every ingredient is easy to identify. Place ingredients:  Set your ingredients around your cooking station and align them for easy access. Mise En Place Steps

10. For large-scale cooking projects  such as a buffet , consider placing your cold ingredients in containers that fit in a commercial refrigerator. This keeps temperature-sensitive ingredients fresh while ensuring they are easy to access while you cook. By working these steps into the beginning of your cooking process, you’ll improve your efficiency and enhance your menu.

11. No matter what kind of business you own, mise en place allows you to achieve your goals in an organized way. By familiarizing yourself with the ways mise en place can be applied, the steps you'll need to follow to practice it, and the benefits it can provide, you'll be able to transform your workplace.

12. MISE EN PLACE Mise en place allows the use of teamwork which is essential to maintain energy levels throughout the day and to help avoid overtime pay.

13. SERVICE STATION MISE EN PLACE is the preparation of a waiter’s station in a food service area. Typical side stand supplies would be: All necessary flatware and cutlery: knives,soup spoons,forks . Crumbing-down equipment Service plates Tea/coffee equipment Glassware/beverage ware Clean folded napkins Toothpicks menus

14. 9. wine lists Clean table lines Ice tongs Order pads, guest check, pencils Condiments( salt,pepper,etc .) Meal accompaniments ( jam,coffee,cream,calamansi ) Clean placemats Tip trays/ booklets

15. SIDE WORK term designing all the duties, the waiter or waitress performs other than those directly related to serving the guests Includes the opening duties such as preparing the dining room and studying the menu, as well as leaving the work area in proper order upon completion of the shift.

16. Preparing the side stand (waiter stand) The side stand is a storage and service unit located close to serving areas, which eliminates frequent trips to the kitchen for supplies. One of the main opening duties is to stock the side stands nearest your station with various service ware, garnishes, beverages, and supplies.

17. Sample Service Mise En Place Set dining room according to floor plan Chairs are placed neatly under the tables Check for and then repair wobbly tables Clean tables Fold napkins Polish flatware and glassware Fill condiments Stock service areas Make coffee and tes Salt and pepper shakers are full and clean Fill flatware mise en place plates

18. Sanitation Standards in Handling Food Service Equipment Set up and serve only the clean and sanitized glasses, cutleries,dinnerware , and other food service equipment. Equipment should not be exposed to contamination. keep them in close drawers or cabinets. Wiping cloth shall be free from oil and food debris, and shall be used for no other purpose. Wash hands before and after handling food service equipment. Handle glasses by the stem or base, cutleries by the handle.

19. 6. Underline bowls with a plate and never serve them with the finger touching the rim. 7. Never hold or serve a toothpick, straw or napkin with bare hands. Protect them from bacterial contamination by serving them in wrappers or in their respective dispenser. 8. When serving additional cutlery or napkin,place them in a small plate to avoid direct contact with the hand. 9. When setting up cutleries and glasses, avoid leaving finger marks on them by carrying them in trays or by placing them inside a cloth napkin. 10. Never serve food and cutleries that have dropped on the floor.

20. 11 . To protect food from cross-contamination, keep them covered when they are not served immediately. 12.Wash and wipe dry food containers before using them 13.Avoid placing food on top of tables or counters 14.Check the service station for cleanliness and possible pest infestation. Keep station neat,clean , and free of foul odor. 15.Never serve cutleries,glasses,cups,or dinnerware that are oily or with finger marks, lipstick mark or spot. Remove them from the service station and bring them to the dishwashing area for proper washing. Use hot water to remove grease.