cooking tools preparations

1. Mise EnPlace

2. • [ meez-on-plass] , literally "put in place" is a
French meaning“ everything in place", as in set
up.
• It is used in professional kitchens to refer to the
ingredients, such as cuts of meat, relishes,
sauces, par-cooked items, spices, freshly
chopped vegetables, and other components
that a cook requires for the menu items that
they expect to prepare during their shift.

3. S e t upyourwork area safelyandc
o
m
p
l
e
t
e
l
y
before youstart to work
Gather items necessaryto keepyour w
o
r
k
area safeand clean
Gather the appropriate portioning a
n
d
storage Keep foods at the best possible
temperature for prepworkmaterials

4. Planning and Organizing Production
1) Assemble your tools
2) Assemble your ingredients
3) Wash,trim, cut, prepare, and measureraw
materials
4) Prepare your equipment
5) Preheat the oven, line baking sheets,etc.

5. Using Your Knife Safely:
1) Usethe correct knifefor
the task at hand
2) Always cut awayfrom
yourself
3) Always cut on acutting
board
4) Keepknives sharp
5) When carrying aknife,
hold it pointdown
6) Don’t attempt tocatch a
falling knife
7) Never leave aknife in a
sink of water

6. Handling the Knife
• TheGrip – gives you maximum control over
the knife. Theproper grip increases your
cutting accuracyand speed, it prevents
slipping , lessensthe chanceof accident.
• TheGuiding Hand –
1) Hold the item being cutfirmly
2) Guide the knife

7. 4 BasicGrips
•
• Grip the handle with all
four fingers and hold
the
thumb gently butfirmly
against the blade’s
spine

8. 4 BasicGrips
•
• Grip the handle with all
four fingers and hold
the
thumb gently butfirmly
against the side of the
blade

9. 4 BasicGrips
•
•
• Grip the handle with
three fingers, restthe
index finger
flat against the bladeon
one side, and hold the
thumb
on the opposite sideto
give additional stability

10. 4 BasicGrips
•
•
• Grip the handle
overhand, with the
knife held
vertically – this gripis
used with aboning
knife for
meat fabrication tasks

11. THEGUIDINGHAND

12. •
•
Thefingertips are
tucked under slightly
and hold the object,
with the thumb held
back from the
fingertips. Theknife
blade then restsagainst
the knuckles,
preventing the fingers
from beingcut.

13. • When you peel or trim
foods, cut them into
tournées, or flute them,you
may find yourself holding
the food in the air, above
the cutting surface. In that
case,the guiding hand
holds and turns the food
against the blade to make
the work moreefficient

14. •
•
cutting techniques,such
asbutterflying meats or
slicing abagel in half,
call forthe guiding hand
to be placed on top of
the food to keep it from
slipping, while thecut
is made into the food
parallel or at an angle
to the worksurface

15. BASICKNIFECUTS

16. Trimming, Paring,Peeling
• Trimming - removing root and stem endsfrom
fruits, herbs, andvegetables.
• Peeling - to strip offan outer layer using hand
or peeler
• Paring - cutting away an edge or surfaceusing
aknife

17. DICE
• LARGEDICE-measuring
¾inch ×¾inch ×¾inch
• MEDIUM DICE–
½inch x½inch x½inch
•
•
SMALLDICE–
¼inch x¼inch x¼inch

18. BATONNET
• Pronunciation: bah-
tow-NAY
• measures ½inch ×½
inch ×2½-3 inches.

19. Brunoise
•
•
( BROON-wahz)
measures 1/8 inch ×1/8
inch ×1/8 inch.

20. Allumette
• (al-yoo-MET)
• measuring
• ¼inch ×¼inch ×2½
inches.
• AlsoKnown
As:Matchstick cut

21. Julienne
• (joo-lee-ENN)
• measuring 1/8 inch×
1/8 inch ×2½inches.
FINEJULIENNE
1/16 inch ×1/16 inch ×2
inches.

22. Brunoise
• (pronounced BROON-
wahz)
• 1/8 inch ×1/8 inch×
1/8 inch.
• FINEBRUNOISE
• 1/16 inch ×1/16 inch×
1/16 inch.

23. MINCED
• chop very fine pieces

24. Rondelle
• slant andthin
• Cut to desired
thickness, 1/8 to
1/2 inch
• (4 to 12
millimeters)

25. Chop
Irregular shapedpieces

26. Jardinere
• Along thin baton, about
2cm long and
approximately 3mm
wide and 3mmthick.
They can be slightly
larger depending on
their use.

27. Macedoine
• Thisis adiced cube,
0.5cm (5mm)
square, which islarger
than the brunoise
cut. Typicalvegetables
used are carrot,
onion, turnip, beans
and celery.

28. Matignon
• Roughly cut vegetables
cooked in butter
with ham, thyme and
bayleaf, finished by
deglazing the panwith
alittle Maderia

29. Paysanne
•
•
1/2 x1/2 x1/8inch
(12 x12 x4 millimeters)

30. FERMIÈRE
• Cut to desired
thickness, 1/8 to 1/2
inch (4 to 12
millimeters)

31. LOZENGE
• Diamond shape, 1/2 x
1/2 x1/8 inch
• (12 x12 x4 millimeters)

32. TOURNÉ
• Approximately 2inches
(50 millimeters) long
• with sevenfaces