"Mise en place: Organizing ingredients and tools in advance to ensure efficiency, consistency, and quality in food preparation."

"Mise en place: Organizing ingredients and tools in advance to ensure efficiency, consistency, and quality in food preparation."

1. MISE EN PLACE Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. Cooks must have a talent for organization and efficiency. Many tasks must be completed over a given time and by a limited number of workers. All must come together at one crucial point: service time. 2 Mise En Place

3. Chefs take pride in the thoroughness and quality of their advance preparation or Mise en Place. Mise en Place : French term, meaning “everything put in place.” 3 Mise En Place

4. Pre-preparation is necessary! You must: Assemble your tools Assemble your ingredients Wash, trim, cut, prepare, and measure your raw materials Prepare your equipment 4 Planning & Organizing Production Pre-Preparation

5. The Chef must plan pre-preparation carefully. Break down each menu item into its stages of production. (flowcharting) Determine which stages may be done in advance. Determine the best way to hold each item at its final stage of pre-preparation. 5 Planning & Organizing Production Pre-Preparation

6. (… cont’d) Determine how long it takes to prepare each stage of each recipe. Plan a production schedule beginning with the preparations that take the longest. Examine recipes to see if they might be revised for better efficiency and quality as served. 6 Planning & Organizing Production Pre-Preparation

7. The Goal The goal of pre-preparation is to do as much work in advance as possible without loss of quality. Quality should always take highest priority. 7 Planning & Organizing Production Pre-Preparation

8. Holding temperature: The temperature at which a product is kept for service or for storage. Holding temperatures for all potentially hazardous foods must be outside the Food Danger Zone. Food Danger Zone: 41°F (5°C) to 135°F (57°C) – 60 C or 140 F 8 Planning & Organizing Production Holding Temperature

9. Set Meal Service All customers eat at one time. Often called quantity cooking because large batches are prepared in advance. Examples: school cafeterias, banquets, employee dining rooms 9 Planning & Organizing Production Adapting Preparation to Style of Service

10. Extended Meal Service Customers eat at different times. Often called à la carte cooking; customers usually select items from a written menu (carte in French). Individual items are cooked to order rather than cooked ahead. Examples: restaurants, short-order counters 10 Planning & Organizing Production Adapting Preparation to Style of Service

11. A large part of a cook’s workday is spent doing mise en place. A large part of learning how to cook is learning how to do mise en place. 11 Planning & Organizing Production Mise En Place: The Required Tasks

12. Follow these guidelines: Hold the blade at a constant 20-degree angle to the stone. Make light, even strokes, the same number on each side of the blade. 12 Using the Knife The Sharpening Stone (Carborundum?)

13. Sharpen in one direction only to get a regular, uniform edge. Do not over-sharpen. Finish with a few strokes on the steel (see next slide), and then wipe the blade clean. 13 Using the Knife The Sharpening Stone

14. Follow these guidelines: Hold the blade at a constant 20-degree angle to the steel, just as when using the stone. A smaller angle will be ineffective. A larger one will dull the edge Make light strokes; do not grind the knife against the steel. 14 Using the Knife The Steel

15. 3. Make even, regular strokes. Alternate each stroke, first on one side of the blade, then on the other Use no more than five or six strokes on each side of the blade; too much steeling can actually dull the blade. Use the steel often; then, you will rarely have to sharpen the knife on the stone. 15 Using the Knife The Steel

16. A proper grip Gives you maximum control over the knife. Increases your cutting accuracy and speed. Prevents slipping. Lessens the chance of an accident. 16 Using the Knife The Grip

17. The type of grip you use depends, in part, on the job you are doing and the size of the knife. Many Chefs fell that grasping the blade with the thumb and forefinger gives the greatest control. 17 Using the Knife The Grip

18. Proper positioning of the hand achieves three goals Hold the item being cut. Guide the knife. Protect the hand from cuts. 18 Using the Knife The Guiding Hand

19. Cutting food products into uniform shapes and sizes is important for two reasons: 1. It ensures even cooking. 2. It enhances the appearance of the product. 19 Using the Knife The Basic Cuts

20. Chop: to cut into irregularly shaped pieces Concasser : to chop coarsely Mince: to chop into very fine pieces Emincer : to cut into very thin slices ( does not mean “to mince”) Shred: to cut into thin strips 20 Using the Knife The Basic Cuts

21. Using the Knife 21 The Basic Cuts

22. Slicing When food items are cut into round slices as shown, the cut is called rondelle. 22 Using the Knife The Basic Cuts

23. Bâtonnet 23 Using the Knife The Basic Cuts Dice

24. Julienne 24 Using the Knife The Basic Cuts Tourné

25. Paysanne 25 Using the Knife The Basic Cuts Lozenges

26. Fermiére 26 Using the Knife The Basic Cuts Oblique

27. 27 Preliminary Cooking and Flavoring Advance preparation often requires precooking and flavoring of ingredients to make them ready for use in the finished recipe. Partial cooking may be done by any moist-heat or dry-heat method. The term blanching may mean any of these methods: simmering or boiling (parboiling) steaming deep-frying (especially for potatoes)

28. 28 Preliminary Cooking and Flavoring There are four main reasons for blanching or par-cooking: To increase holding quality To save time To remove undesirable flavors To enable the product to be processed further

29. To marinate means to soak a food product in a seasoned liquid in order to: 1. Flavor the product 2. Tenderize the product 29 Preliminary Cooking and Flavoring Marinating

30. Marinades have three categories of ingredients: Oil Acid from vinegar, lemon juice, wine Flavorings—spices, herbs, vegetables 30 Preliminary Cooking and Flavoring Marinating

31. Kinds of Marinade: 1. Cooked 2. Raw 3. Instant 4. Dry 31 Preliminary Cooking and Flavoring Marinating

32. Coating a product with bread crumbs or other crumbs or meal before deep frying, pan-frying, or sautéing 32 Preparation for Frying Breading

33. The Three Stages of the Standard Breading Procedure: Flour Egg wash Crumbs 33 Preparation for Frying Breading

34. Convenience food: Any product that has been partially or completely prepared or processed by a manufacturer. Convenience products are not a substitute for culinary knowledge and skill. It takes as much understanding of basic cooking principles to handle convenience products as it does fresh, raw ingredients. 34 Handling Convenience Foods