Ẩm thực - Chapter 7: Mise en place

Chapter 7Mise en Place1Chapter Objectives1. Define mise en place and explain why care must be taken in its planning.2. Describe five general steps used in planning mise en place.3. Explain the difference in preparation requirements for set meal service and extended meal service.4. List five guidelines to observe when sharpening a chef’s knife.5. Demonstrate major cutting techniques required in food preparation.6. Describe basic precooking and marinating procedures.7. Set up and use a standard breading station.8. Define convenience foods in the context of mise en place and list eight guidelines for their use.2The French term, mise en place literally means “to put in place” or “everything in its place”In culinary context, it refers to elementary preparation steps of food preparation.This means gathering and prepping the ingredients to be cooked and assembling the tools and equipment necessary to cook them.3Mise en PlaceA simple but extremely important concept: A chef should have everything he or she needs to prepare and serve in an organized and efficient manner at the beginning of the process or meal period4Planning and Organizing ProductionSelecting Tools and EquipmentAll equipment should be clean and sanitaryKnives should be sharpenedMeasuring devices checked for safetyAssembling ingredientsWash, trim, cut, and prepare raw materialsOvens and cooking surfaces preheated, if necessary5The SolutionBreak each menu item down into stages of productionDetermine which stages may be done in advanceDetermine which way to hold each item after pre-preparationDetermine how long it takes to prepare each stage of the recipeCheck recipe to see if there is a more efficient way to prepare the item6Adapting Preparation to Style of Service Mise en Place depends in large part on the style of meal service.1. Do the customers come at one time?School , industry, and banquetsIf so then you have to watch quality to avoid deteriorationCould there be leftovers - plan for utilization2. Do customer come over an extended time period?Restaurants, short-order counters3. Extended meal service7Preparing IngredientsSome ingredients that are used frequently should be stored throughout the kitchen and accessible to everyone, when needed.Consider these tasks as part of Mise en Place:Clarifying butterToasting nuts and spicesMaking bread crumbsBouquet garni and sachet bagMarinadesRubs and PastesBlanching foods8 Using the Knife Knife Safety – Extremely importantUse the correct knife for the appropriate taskAlways cut away from yourselfAlways use a cutting board. Do not cut on glass, marble, or metalKeep your knives sharpAlways carry a knife with the point downNever try to catch a falling knifeNever leave a knife in a sink9Knife SharpeningA whetstone is used to keep put a an edge on a knife. The knife is held at a 20-degree angle on the whetstoneA steel does not sharpen a knife, it is used to keep the edge sharp on a knifeGripping Your knife:Make sure your grip is comfortable, remember you have to use a knife extensively, so a firm, comfortable grip is essential10Basic Cuts and ShapesChiffonadefinely sliced or shreddedRondelles or roundsDisk-shaped slices1/8 inch x 1/8 inch x 2 inchesBatonnet1/4 inch x 1/4 inch x 2 1/2 - 3 inchesFine Brunoise1/16 inch x 1/16 inch x 1/16 inch11Brunoise1/8 inch x 1/8 inch x 1/8 inchSmall dice 1/4 inch x 1/4 inch x 1/4 inchMedium dice1/2 inch x 1/2 inch x 1/2 inchLarge dice 3/4 inch x 3/4 inch x 3/4 inchPaysanne1/2 inch x 1/2 inch x 1/8 inchBasic Cuts and Shapes (cont’d)12Mincing- to cut into very small piecesTourner- In French, it means “to turn”, a cutting technique that produces a 2-inch long football shape with 7 equal sidesParisiennes - With a melon ball cutter that allows you to cut fruits or vegetable in uniform spheres or ballsA Mandoline - A mechanical cutting toolBasic Cuts and Shapes (cont’d)13The Skill of the KnifeAlthough many slicing and dicing machines are available, none can match the skill of a chef with a sharp knife.Possessing good knife skills is an essential part of becoming a chef.Products can be prepared in a safe and efficient manner with proper knife skills14Preliminary Cooking and FlavoringBlanching and ParcookingTo increase holding qualitiesTo save timeTo remove undesired flavorsTo enable the product to be processed furtherMarinatingFlavor the productTenderize the productControl bacteria growth15Marinades have three categories of ingredientsOilAcid from vinegar, lemon juice, wineFlavoring - spices, herbs, vegetables16Kinds of MarinadesCooked RawInstantDry 17Preparation for FryingBreadingThe standard FlourEgg washCrumbsStandard breading procedureFlourEgg washBread CrumbsFinishedBreadedProductProduct to be breaded18Handling Convenience FoodsAny product that has been partially or fully prepared by the manufacturerRemember convenience foods are not a substitute for well prepared foodsThey provide a way to extend menu offerings with out increasing laborYou should make sure they are the quality you want for your customer base.19Guidelines for Handling Convenience FoodsHandle the same way you would fresh, raw ingredientsExamine as soon as receivedStore properlyKnow the shelf life of the productDefrost the foods properlyKnow how and to what extent the product has been preparedUse proper cooking methodsTreat the foods as though you did the preparation20Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.21