CHAPTER 9 MISE EN PLACE - PowerPoint PPT Presentation

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CHAPTER 9 MISE EN PLACE

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CHAPTER 9 MISE EN PLACE when you become a good cook, you become a good craftsman, first. You repeat and repeat until your hands know how to move without ... – PowerPoint PPT presentation

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Title: CHAPTER 9 MISE EN PLACE


1
CHAPTER 9MISE EN PLACE when you become a
good cook, you become a good craftsman, first.
You repeat and repeatuntil your hands know how
to move without thinking about it Jacque Pepin
2
Mise En Place
  • Goal for you given a recipe, organize mise en
    place
  • The French term mise en place literally means
    to put in place or everything in its place
  • In culinary context it refers to those elementary
    preparation steps that are necessary during
    culinary preparations
  • Gathering and prepping the ingredients to be
    cooked
  • Assembling the necessary tools and equipment

3
Mise En Place
  • Extremely Important Concept
  • A chef should have everything needed to prepare
    and serve in an organized and efficient manner at
    the beginning of the process
  • Think through the process
  • think efficiency and of course ______ ???

4
Selecting Tools and Equipment
  • Knives should be sharpened
  • Measuring devices checked for accuracy
  • If necessary, ovens and cooking surfaces should
    be preheated

5
Selecting Tools and Equipment
  • Serving plates, utensils, hand tools, and
    necessary small wares should be gathered nearby
  • Foods should be gathered, measured and stored
    conveniently at the proper temperature
  • All equipment should be clean and sanitary
  • Mixing bowls, saucepans, and storage containers
    should be the correct size
  • hand towels, disposable gloves, and trash
    receptacles should be placed nearby

6
Preparing Ingredients
  • Ingredients that are used frequently should be
    stored in the kitchen and accessible to everyone
  • Consider these tasks as part of Mise En Place
  • Clarifying butter / making ghee
  • Toasting nuts and spices
  • Making bread crumbs
  • Bouquet garni and sachet bag
  • Marinades- add flavor, tenderize
  • Rubs and pastes add flavor to foods
  • Steeping vanilla bean or cinnamon
  • Blanching foods- concassé tomatoes
  • Set up for breading or battering foods

7
Clarifying Butter
8
Bouquet garni
Measuring ingredients w/scale
9
Applying a Dry Rub to Beef
10
Mise En Place
  • Think of the following people and Mise En Place
    what is needed?
  • Pasta Station at a wedding reception
  • Sunday morning grill cook
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