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Chapter 8
- 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 Preparing
Ingredients 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 scale
to weigh an ingredient,
place an empty container
on the left, then set a
counterbalance to that
container on the right;
use weights and the
sliding beam weight to
add an amount equal to
the amount of ingredient
needed
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 on
the left side of the scale
until the two platforms
balance
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 butter
in a saucepan over low
heat without boiling or
agitation
As the butter melts,
milk solids rise to the top
as a foam and the water
sinks to the bottom
When the butter is
completely melted, skim
the milk solids from the
top
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 milk
solids have been
removed, ladle the
butterfat into a clean
saucepan, being careful
to leave the water in the
bottom of the pan
The clarified butter is
now 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) and
vegetables tied into a
bundle with twine; a
standard bouquet garni
consists of parsley
stems, 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 tying
seasonings together in
cheesecloth; a standard
sachet consists of
peppercorns, 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 Breading
Procedure 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