discussion about the mise en place on food and beverage services senior high school students

1. Mise en
place

2. ● Ten Cards, also known as table tents –are triangular
table displays they are folded in a way that it is readable from both
sides of the displays. Its primary purpose is to show the menu or the
specialty of the day. They can also be use to advertise products and
services or promote discounts

4. Mise en place it is a French term
which means “put into place” pre-
serve preparations. The amount of
work as well as the long hours of
the food and beverage business
make “mise en place” even more
important.

5. The phrase grew prominent in the late 19th
century and is used in professional
kitchens, cooking classes, and a variety of other
settings to this day. By following mise en place,
a cook can ensure they have everything they
need at their workstation. This eliminates the
need for extra movement throughout the
kitchen and positions them for success in a fast-
paced environment.

6. ● Mise en place lends itself to a variety of
different contexts. Whether you’re using it
during food prep, cooking, or another
aspect of your kitchen, it is an essential
tool for success. Below, we’ve listed
common ways to apply mise en place in
the food service industry:

7. ● Professional kitchens
● Washing fruits and vegetables
● Cutting fruits and vegetables
● Cutting meat
● Gathering supplies

8. ● Why Is Mise En Place
Important?
Whether you're a baker, a chef,
or a restaurant manager, mise
en place is an essential habit to
learn.

9. • Efficiency: Mise en place facilitates efficiency in the kitchen. By
doing prep work before they begin cooking, your staff will save time
and move seamlessly through the steps of each recipe.
• Organization: An organized workplace is the first step towards
success. It reduces confusion in the workplace and cuts down on
wasted product. By keeping all of your equipment and ingredients in
one place, your staff won't have to navigate the kitchen while they
cook.
• Preparation: With mise en place, your staff can identify missing
ingredients before they cook. This ensures that orders are completed
on time and recipes are prepared correctly.
• Decreased waste: By measuring your ingredients beforehand, you
can reduce food waste. Over time, this can help save money.

10. 1. Plan: Read through your recipe and develop a strategy before you
begin cooking.
2. Gather ingredients and supplies: Once you've read the recipe, go
through the kitchen and acquire all necessary ingredients and
supplies.
3. Prepare ingredients: One by one, take the time to wash, cut, dice,
chop, or measure your ingredients as directed.
4. Sort: Place each ingredient into an appropriately sized dish, bowl, or
container. Doing so ensures that every ingredient is easy to identify.
5. Place ingredients: Set your ingredients around your cooking station
and align them for easy access.
Mise En Place Steps

11. For large-scale cooking projects such as a buffet,
consider placing your cold ingredients in containers
that fit in a commercial refrigerator. This keeps
temperature-sensitive ingredients fresh while ensuring
they are easy to access while you cook. By working
these steps into the beginning of your cooking process,
you’ll improve your efficiency and enhance your
menu.

12. No matter what kind of business you own, mise
en place allows you to achieve your goals in an
organized way. By familiarizing yourself with
the ways mise en place can be applied, the steps
you'll need to follow to practice it, and the
benefits it can provide, you'll be able to
transform your workplace.

13. MISE EN PLACE
● Mise en place allows the use of
teamwork which is essential to
maintain energy levels
throughout the day and to help
avoid overtime pay.

14. ● SERVICE STATION MISE EN PLACE is the preparation of a
waiter’s station in a food service area. Typical side stand
supplies would be:
1. All necessary flatware and cutlery: knives,soup
spoons,forks.
2. Crumbing-down equipment
3. Service plates
4. Tea/coffee equipment
5. Glassware/beverage ware
6. Clean folded napkins
7. Toothpicks
8. menus

15. 9. wine lists
10. Clean table lines
11. Ice tongs
12. Order pads, guest check, pencils
13. Condiments(salt,pepper,etc.)
14. Meal accompaniments
(jam,coffee,cream,calamansi)
15. Clean placemats
16. Tip trays/ booklets

16. SIDE WORK
term designing all the duties, the waiter or
waitress performs other than those directly related
to serving the guests
Includes the opening duties such as preparing the
dining room and studying the menu, as well as
leaving the work area in proper order upon
completion of the shift.

17. Preparing the side stand (waiter stand)
The side stand is a storage and service unit
located close to serving areas, which
eliminates frequent trips to the kitchen for
supplies. One of the main opening duties is
to stock the side stands nearest your station
with various service ware, garnishes,
beverages, and supplies.

19. Sample Service Mise En Place
● Set dining room according to floor plan
● Chairs are placed neatly under the tables
● Check for and then repair wobbly tables
● Clean tables
● Fold napkins
● Polish flatware and glassware
● Fill condiments
● Stock service areas
● Make coffee and tes
● Salt and pepper shakers are full and clean
● Fill flatware mise en place plates

20. Sanitation Standards in Handling
Food Service Equipment
1. Set up and serve only the clean and sanitized glasses,
cutleries,dinnerware, and other food service equipment.
2. Equipment should not be exposed to contamination. keep them
in close drawers or cabinets.
3. Wiping cloth shall be free from oil and food debris, and shall
be used for no other purpose.
4. Wash hands before and after handling food service equipment.
5. Handle glasses by the stem or base, cutleries by the handle.

21. 6. Underline bowls with a plate and never serve them with
the finger touching the rim.
7. Never hold or serve a toothpick, straw or napkin with
bare hands. Protect them from bacterial contamination by
serving them in wrappers or in their respective dispenser.
8. When serving additional cutlery or napkin,place them in a
small plate to avoid direct contact with the hand.
9. When setting up cutleries and glasses, avoid leaving
finger marks on them by carrying them in trays or by
placing them inside a cloth napkin.
10. Never serve food and cutleries that have dropped on the
floor.

22. 11. To protect food from cross-contamination, keep them covered
when they are not served immediately.
12.Wash and wipe dry food containers before using them
13.Avoid placing food on top of tables or counters
14.Check the service station for cleanliness and possible pest
infestation. Keep station neat,clean, and free of foul odor.
15.Never serve cutleries,glasses,cups,or dinnerware that are oily
or with finger marks, lipstick mark or spot. Remove them from
the service station and bring them to the dishwashing area for
proper washing. Use hot water to remove grease.