Chapter 8
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Chapter 8

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On Cooking

On Cooking
Mise En Place

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Chapter 8 Presentation Transcript

  • 1. C H A P T E R EIGHT MISE EN PLACE “ When you become a good cook,you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move ” without thinking about it. – Jacques Pepin, French chef and Teacher (1935 – ) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • 2. After studying this unit 2 MISE EN PLACE You will be able to: – Organize and plan your work more efficiently – Understand basic flavoring techniques – Prepare items needed prior to actual cooking – Set up and use the standard breading procedure Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 3. Mise en Place 3 MISE EN PLACE French term, which literally means “Everything in its place.” Organize and plan your work. Gather and prepare your ingredients. Assemble your tools and equipment. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 4. The Prep List 4 MISE EN PLACE A blueprint for how food production is going to be achieved during the work day An overview of what needs to be done and how long it will take to do it The order in which assignments should be completed How each cook may interact with each other in the kitchen Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 5. Writing a Prep List 5 MISE EN PLACE A prep list is not just a rewriting of recipes It is reading through recipes and composing a written map of how to accomplish the tasks necessary to prepare the recipes The first step in organizing your work is to read and understand the recipes you will be using Once each item is identified and quantified, the next step is to schedule your tasks through prioritization Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 6. Selecting Tools and Equipment 6 MISE EN PLACE All tools, equipment and work surfaces must be clean and sanitized Knives should be honed and sharpened Measuring devices should be checked for accuracy periodically Ovens and cooking surfaces should be preheated, as necessary Mixing bowls, saucepans and storage containers should be the correct size for the task at hand Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 7. Selecting Tools and Equipment(cont.) 7 MISE EN PLACE Serving plates, cookware, utensils, hand tools and other necessary small wares should be gathered and stored nearby Foods should be gathered and stored conveniently at the proper temperature Expiration dates on foods should be checked periodically for validity Sanitizing solution, hand towels, disposable gloves and trash receptacles should be conveniently located Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 8. Measuring and PreparingIngredients 8 MISE EN PLACE There are a number of steps and procedures commonly used in Mise en Place discussed in this chapter – Weighing and measuring all ingredients – Clarifying butter – Toasting nuts and spices; making bread crumbs – Preparing bouquet garni and sachet – Marinating meats and poultry; preparing rubs and pastes – Steeping dry ingredients Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 9. Using a Balance Scale 9 MISE EN PLACETo use a balance scaleto weigh an ingredient,place an empty containeron the left, then set acounterbalance to thatcontainer on the right;use weights and thesliding beam weight toadd an amount equal tothe amount of ingredientneeded Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 10. Balance Scale (cont.) 10 MISE EN PLACEPlace the ingredient onthe left side of the scaleuntil the two platformsbalance Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 11. Clarifying Butter 11 MISE EN PLACESlowly warm the butterin a saucepan over lowheat without boiling oragitationAs the butter melts,milk solids rise to the topas a foam and the watersinks to the bottomWhen the butter iscompletely melted, skimthe milk solids from thetop Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 12. Clarifying Butter (cont.) 12 MISE EN PLACEWhen all of the milksolids have beenremoved, ladle thebutterfat into a cleansaucepan, being carefulto leave the water in thebottom of the panThe clarified butter isnow ready to use Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 13. Toasting Nuts and Spices 13 MISE EN PLACE Toasting nuts and spices before using brings out flavor Toast nuts or spices on the stovetop or in the oven – Spread them in a single layer – Watch so they do not burn – Light color and fragrant aroma determines doneness Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 14. Flavoring 14 MISE EN PLACE A bouquet garni and sachet are used to introduce flavorings, seasonings and aromatics into stocks, sauces, soups and stews Marinating is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it Rubs are finely ground mixtures of dry herbs and spices used to season meat and poultry Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 15. Bouquet Garni 15 MISE EN PLACEA selection of herbs(usually fresh) andvegetables tied into abundle with twine; astandard bouquet garniconsists of parsleystems, celery, thyme,leeks and carrots Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 16. Sachet 16 MISE EN PLACEMade by tyingseasonings together incheesecloth; a standardsachet consists ofpeppercorns, bay leaves,parsley stems, thyme,cloves and, optionally,garlic Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 17. Preparing to Cook 17 MISE EN PLACE Some procedures are done very close to cooking time – Breading and battering foods – Blanching and parboiling foods Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 18. Setup for Standard BreadingProcedure 18 MISE EN PLACE Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 19. Standard Battering Procedure 19 MISE EN PLACE Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 20. Blanching and Parboiling 20 MISE EN PLACE Vegetables and other foods can be parcooked by blanching or parboiling. – Looses the peel, removes undesirable flavors, softens firm foods, sets color, shortens final cooking time – Blanching shorter than parboiling Blanch or parboil foods then submerge them in ice water to refresh. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 21. Making an Ice Bath 21 MISE EN PLACE To ensure food safety, cool hot foods quickly in or over an ice bath to a temperature below 41ºF before storing in the refrigerator. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel