MISE EN PLACE CHAPTER 7 Copyright 2014 John

MISE EN PLACE KEY POINTS • Cooks must have a talent for organization and

MISE EN PLACE Key Points (cont’d) • Chefs take pride in the thoroughness and

PLANNING AND ORGANIZING PRODUCTION PRE-PREPARATION • Pre-preparation is necessary! You must: – Assemble your

PLANNING AND ORGANIZING PRODUCTION THE SOLUTION • The Chef must plan pre-preparation carefully: –

PLANNING AND ORGANIZING PRODUCTION The Solution (cont’d) • Holding temperature: The temperature at which

PLANNING AND ORGANIZING PRODUCTION THE GOAL • The goal of pre-preparation is to do

PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE Set Meal Service •

PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE (cont’d) Extended Meal Service

PLANNING AND ORGANIZING PRODUCTION MISE EN PLACE: THE REQUIRED TASKS • A large part

USING THE KNIFE KEEPING A SHARP EDGE The Sharpening Stone • Follow these guidelines:

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Sharpening Stone (cont’d) • Sharpen

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel • Follow these guidelines:

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel (cont’d) • Make even,

USING THE KNIFE HANDLING THE KNIFE The Grip • A proper grip – Gives

USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Grip (cont’d) • The type of

USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Guiding Hand • Proper positioning of

USING THE KNIFE BASIC CUTS AND SHAPES • Cutting food products into uniform shapes

USING THE KNIFE Basic Cuts and Shapes (cont’d) • • Chop: to cut into

USING THE KNIFE CUTTING TECHNIQUES • Slicing – When food items are cut into

USING THE KNIFE Cutting Techniques (cont’d) Bâtonnet Dice Copyright © 2014 John Wiley and

USING THE KNIFE Cutting Techniques (cont’d) Tourné Julienne Copyright © 2014 John Wiley and

USING THE KNIFE Cutting Techniques (cont’d) Paysanne Lozenges Copyright © 2014 John Wiley and

USING THE KNIFE Cutting Techniques (cont’d) Fermiére Oblique Copyright © 2014 John Wiley and

PRELIMINARY COOKING AND FLAVORING BLANCHING AND PARCOOKING • Advance preparation often requires precooking and

PRELIMINARY COOKING AND FLAVORING BLANCHING AND PARCOOKING (CONT’D) • There are four main reasons

PRELIMINARY COOKING AND FLAVORING MARINATING • Marinate: to soak a food product in a

PRELIMINARY COOKING AND FLAVORING MARINATING (CONT’D) • Marinades have three categories of ingredients: 1.

PRELIMINARY COOKING AND FLAVORING MARINATING (CONT’D) • Kinds of marinade: – Cooked – Raw

PRELIMINARY COOKING AND FLAVORING BRINING • Brines are similar to marinades. • The primary

PREPARATION FOR FRYING BREADING • Coating a product with bread crumbs or other crumbs

PREPARATION FOR FRYING BREADING (CONT’D) The Three Stages of the Standard Breading Procedure 1.

HANDLING CONVENIENCE FOODS KEY POINTS • Convenience food: Any product that has been partially

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MISE EN PLACE KEY POINTS • Cooks must have a talent for organization and efficiency. • Many tasks must be completed over a given time and by a limited number of workers. • All must come together at one crucial point: service time. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MISE EN PLACE Key Points (cont’d) • Chefs take pride in the thoroughness and quality of their advance preparation, or mise en place. • Mise en place : French term, meaning “everything put in place. ” Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION PRE-PREPARATION • Pre-preparation is necessary! You must: – Assemble your tools. – Assemble your ingredients. – Wash, trim, cut, prepare, and measure your raw materials. – Prepare your equipment. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION THE SOLUTION • The Chef must plan pre-preparation carefully: – Break down each menu item into its stages of production. – Determine which stages may be done in advance. – Determine the best way to hold each item at its final stage of prepreparation. – Determine how long it takes to prepare each stage of each recipe. – Plan a production schedule beginning with the preparations that take the longest. – Examine recipes to see if they might be revised for better efficiency and quality as served. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION The Solution (cont’d) • Holding temperature: The temperature at which a product is kept for service or for storage. • Holding temperatures for all potentially hazardous foods must be outside the Food Danger Zone. – Food Danger Zone: 41ºF (5ºC) to 135ºF (57ºC) Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION THE GOAL • The goal of pre-preparation is to do as much work in advance as possible without loss of quality. • Quality should always take highest priority. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE Set Meal Service • All customers eat at one time. • Often called quantity cooking because large batches are prepared in advance. • Examples: school cafeterias, banquets, employee dining rooms Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE (cont’d) Extended Meal Service • Customers eat at different times. • Often called à la carte cooking; customers usually select items from a written menu (carte in French). • Individual items are cooked to order rather than cooked ahead. • Examples: restaurants, short-order counters Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PLANNING AND ORGANIZING PRODUCTION MISE EN PLACE: THE REQUIRED TASKS • A large part of a cook’s workday is spent doing mise en place. • A large part of learning how to cook is learning how to do mise en place. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE KEEPING A SHARP EDGE The Sharpening Stone • Follow these guidelines: – Hold the blade at a constant 20 -degree angle to the stone. – Make light, even strokes, the same number on each side of the blade. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Sharpening Stone (cont’d) • Sharpen in one direction only to get a regular, uniform edge. • Do not oversharpen. • Finish with a few strokes on the steel (see next slide), and then wipe the blade clean. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel • Follow these guidelines: • Hold the blade at a constant 20 -degree angle to the steel, just as when using the stone. – A smaller angle will be ineffective. A larger one will dull the edge. • Make light strokes; do not grind the knife against the steel. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel (cont’d) • Make even, regular strokes. Alternate each stroke, first on one side of the blade, then on the other. • Use no more than five or six strokes on each side of the blade; too much steeling can actually dull the blade. • Use the steel often; then, you will rarely have to sharpen the knife on the stone. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE HANDLING THE KNIFE The Grip • A proper grip – Gives you maximum control over the knife. – Increases your cutting accuracy and speed. – Prevents slipping. – Lessens the chance of an accident. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Grip (cont’d) • The type of grip you use depends, in part, on the job you are doing and the size of the knife. • Many Chefs fell that grasping the blade with the thumb and forefinger gives the greatest control. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Guiding Hand • Proper positioning of the hand achieves three goals: – Hold the item being cut. – Guide the knife. – Protect the hand from cuts. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE BASIC CUTS AND SHAPES • Cutting food products into uniform shapes and sizes is important for two reasons: 1. It ensures even cooking. 2. It enhances the appearance of the product. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

USING THE KNIFE Basic Cuts and Shapes (cont’d) • • Chop: to cut into irregularly shaped pieces Concasser : to chop coarsely Mince: to chop into very fine pieces Emincer : to cut into very thin slices (does not mean “to mince”) • Shred: to cut into thin strips Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PRELIMINARY COOKING AND FLAVORING BLANCHING AND PARCOOKING • Advance preparation often requires precooking and flavoring of ingredients to make them ready for use in the finished recipe. – Partial cooking may be done by any moist-heat or dryheat method. – The term blanching may mean any of these methods: • simmering or boiling (parboiling) • steaming • deep-frying (especially for potatoes) Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PRELIMINARY COOKING AND FLAVORING BLANCHING AND PARCOOKING (CONT’D) • There are four main reasons for blanching or parcooking: 1. To increase holding quality 2. To save time 3. To remove undesirable flavors 4. To enable the product to be processed further Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PRELIMINARY COOKING AND FLAVORING MARINATING • Marinate: to soak a food product in a seasoned liquid in order to: – Flavor the product – Tenderize the product Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PRELIMINARY COOKING AND FLAVORING MARINATING (CONT’D) • Marinades have three categories of ingredients: 1. Oil 2. Acid from vinegar, lemon juice, wine 3. Flavorings—spices, herbs, vegetables Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PRELIMINARY COOKING AND FLAVORING BRINING • Brines are similar to marinades. • The primary use of brines is in curing, but it is also used for tenderizing. • Brines are rarely used for red meats. • During brining salt interacts with proteins, because of this, the capacity of the meat to hold moisture is increased. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PREPARATION FOR FRYING BREADING • Coating a product with bread crumbs or other crumbs or meal before deep frying, pan-frying, or sautéing Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

HANDLING CONVENIENCE FOODS KEY POINTS • Convenience food: Any product that has been partially or completely prepared or processed by a manufacturer. • Convenience products are not a substitute for culinary knowledge and skill. • It takes as much understanding of basic cooking principles to handle convenience products as it does fresh, raw ingredients. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.