MISE EN PLACE PPT

1. 1. Efink
2. Cpu eaumsngi
3. Efkin edli
4. Rraseted efink
5. Ttingup ni lacep
6. Onrzgnaei
7. Eadr
8. Ppaerre
9. Epeuimnteq
10. Ditensinger

2. 1. Knife
2. Measuring cup
3. Deli knife
4. Serrated knife
5. Putting in place
6. Organize
7. Read
8. Prepare
9. Equipment
10. Ingredients

3. a. define terms related to practicing correct mise’ en place;
b. enumerate the different common culinary/industry terms used with
regard to sandwiches;
c. identify the tools, equipment, and utensils needed in preparing
sandwiches;
d. perform mise’ en place

5. The term used in professional kitchens to
describe the organizing and arranging of the
work space, ingredients and equipment before
beginning to cook. It translates directly from
French as, ”to put in place".

6. Mise En Place
It gives you an idea of all the ingredients you have
to prepare for a meal. In case one component is
missing, you will notice and avoid rushing or
turning off the oven to go fetch the missing
ingredient. Before you begin cooking, all
ingredients will be at the table

7. •This will help you measure the right ingredients
for your meals. It is the measurements that
define the taste of food. Since you measure the
ingredients before cooking begins, you will be
more accurate and achieve high standards of
client satisfaction.

8. It makes cooking easier and faster. You have a
single reference point when cooking. This saves
time and allows you to deliver meals within the
shortest time after a customer has placed his or
her order.

9. •You can manage your ingredients with ease.
There will be no risk or chance of ingredients
running out in the middle or preparing meals.
You can monitor what is left and replenish
before taking the next order.

10. •It helps you create an organized kitchen that
saves chefs a lot of energy. Cooking will appear
complicated if you are getting ingredients and
utensils from random locations. You create a
cooking routine that is energy efficient and
makes your cooking easier by placing all
ingredients in one area.

11. Saves time by having everything ready to combine.
 Eliminates the chance of culinary disasters that occur from lack of
preparation.
 Saves space on counters.
 Mise en place is easy! And being organized and prepared in the
kitchen saves time
and frustration.
 Trying to multi-task between ingredient preparation and cooking
could be a recipe
for disaster

13. Read the entire recipe.

14. Prepare your work space
Prepare sanitation bucket.
Prepare wash stations.
Sanitize counters and work stations.
Locate trash receptacles for waste food

15. Prepare the equipment
Check that all equipment is clean before food
preparation.
 Preheat ovens, prepare pans, set out small
utensils, and other necessary equipment.

16. Gather ingredients
Pre-measure all ingredients into prep cups and bowls.

17. • Sandwich – one or two pieces of bread with a filling like
cheese, chicken, egg, hamburger, hotdog and certain spread
like liver potted meat or peanut butter.
• Filling – mixture of ingredients placed between the slices
of bread.
• Loaf – a term used to describe slices of bread.
• Jelly – the coagulated gelatinous juice of fruit cooked with
sugar.
• Jam – chopped pulp of fruit cooked with sugar.
• Dice – food cut into small cube.

18. Bake – to cook by dry heat in an oven.
Grill – to cook food over direct heat using a grill pan.
Fry – to cook food in a small amount of fat.
Gluten – protein found in flour.
Spread – holds the filling in a sandwich

19. • Sandwich Spatula- a small flat, round bladed utensil that is serrated
on one side and smooth on the other, appearing somewhat like a
round spatula.

20. Stainless Spatula- a tool used for leveling and spreading. An
implement with a broad, flat, blunt blade, used for mixing and
spreading things, Especially in cooking.
Cutting/Chopping board – board for cutting fruits and vegetables.

21. Rubber Scraper - used to scrape off contents of bowls.
Wire Whip-used for mixing thinner liquids.

22. Cookie cutter- is a tool to cut biscuit/dough in a particular shaped.
Grater and Shredder- Used to grate cheese meat and other ingredients.

23. Butter knife- (or master butter knife) is a sharp-pointed, dull-edged
knife, often with a sabre shape, used only to serve out pats of butter.
They can be used for small tasks like mincing herbs or julienning
carrots, as well as larger ones like spatchcocking a chicken or slicing a
ham.

24. Deli Knife- designed for thick sandwiches.
Lettuce Knife- plastic serrated edge knife that is designed to slice
lettuce without causing the edges to turn brown.

25. Paring knife- a small knife with a straight, sharp blade that is generally
three to five inches long.
Sandwich knife- sharp bladed kitchen utensil used to slice through a
medium amount of food ingredients "sandwiched" between two slices
of bread.