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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
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