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Mise en place indrotuction

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food and beverage service

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Mise en place indrotuction

  1. 1. MISE-EN-PLACE - INTRODUCTION Mise en place is a French term meaning "everything is in its place" and refers to preparation carried out before the day's cooking begins Careful attention to mise en place is the vital step in your daily routine. If you are confident that everything required for the day, including equipment, food stuffs and serving dishes are in place and ready to use you are more likely to maintain a smooth and even workflow throughout the working day. This means you can concentrate all your efforts on producing quality products with maximum efficiency and minimal stress. Thing left undone during this preparation time, or food poorly prepared, can easily lead to chaos in the kitchen at the critical time of service. To be competent in mise en place requires a comprehensive range of fundamental culinary skills and knowledge. The type of kitchen and the menu will determine the daily mise en place routine. These includes: KNIFE HANDLING PRECISION CUTTING CHOPPING PEELING TURNING PREPARING A RANGE OF GARNISHES USING A RECIPE UNDERSTANDING TERMINOLOGY A simple task like using a knife includes the types of knives available, their special purposes, how to use them safely and skillfully and how to clean them and store them properly Competent chef however needs more then practical culinary skills. Teamwork, effective organization, time management and meeting occupational health and safety standards are equally important work practices, as they contribute to a safe and productive environment. Before you step into a kitchen it is also crucial that you are familiar with the act that details the requirements of occupational health and safety. You also need to be aware of provisions under the food act, which pertain to people who handle food for resale. It is essential, therefore that you familiarize yourself with these topics. Department of Health · A high standard of personal cleanliness must be maintained at all times F&B TRAINING MANUAL Section 8 Page 1
  2. 2. MISE-EN-PLACE - INTRODUCTION · Wear clean uniform all times · Wash your hands with soap and water after having any contact with any substance likely to contaminate the food you are preparing or handling · Always wipe your hands on a clean towel · Take all Reasonable precautions to produce food, trays, cutlery, utensils and appliances from contamination, whether by persons, animals, dust, offensive fumes or foul odor · Keep food away from surfaces that contain antimony, arsenic, cadmium, lead or mercury · Ensure that all food for sale are stored at such a temperature that will as far as practicable, preserve it from deterioration · Do not spit, smoke, sit or lie on a workbench or table in the workplace. · F&B TRAINING MANUAL Section 8 Page 1

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