Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
HAPTER 7 MISE EN PLACE
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ISE E N P LACE 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. K EY P OINTS
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ISE E N P LACE 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. Key Points (contd)
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LANNING AND O RGANIZING P RODUCTION Pre-preparation is necessary!
You must: Assemble your tools. Assemble your ingredients. Wash,
trim, cut, prepare, and measure your raw materials. Prepare your
equipment. P RE -P REPARATION
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LANNING AND O RGANIZING P RODUCTION 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 pre- preparation. 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. T HE S OLUTION
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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: 41F (5C) to 135F (57C) P LANNING AND O RGANIZING P RODUCTION
The Solution (contd)
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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. P LANNING AND O RGANIZING P RODUCTION T HE G
OAL
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LANNING AND O RGANIZING P RODUCTION 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 A DAPTING P REPARATION TO S TYLE OF
S ERVICE
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Extended Meal Service Customers eat at different times. Often
called 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 P LANNING AND O RGANIZING P RODUCTION ADAPTING PREPARATION
TO STYLE OF SERVICE (contd)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
large part of a cooks workday is spent doing mise en place. A large
part of learning how to cook is learning how to do mise en place. P
LANNING AND O RGANIZING P RODUCTION M ISE EN P LACE : T HE R
EQUIRED T ASKS
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SING THE K NIFE 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. K EEPING A
S HARP E DGE
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SING THE K NIFE The Sharpening Stone (contd) 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. KEEPING A SHARP EDGE (CONTD)
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SING THE K NIFE 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. KEEPING A SHARP EDGE (CONTD)
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SING THE K NIFE The Steel (contd) 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. KEEPING A SHARP EDGE (CONTD)
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SING THE K NIFE 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. HANDLING THE
KNIFE
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SING THE K NIFE The Grip (contd) 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. HANDLING THE KNIFE (CONTD)
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SING THE K NIFE The Guiding Hand Proper positioning of the hand
achieves three goals: Hold the item being cut. Guide the knife.
Protect the hand from cuts. HANDLING THE KNIFE (CONTD)
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SING THE K NIFE 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. B ASIC C UTS AND S
HAPES
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SING THE K NIFE 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 Basic Cuts and Shapes (contd)
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SING THE K NIFE Slicing When food items are cut into round slices
as shown, the cut is called rondelle. CUTTING TECHNIQUES
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SING THE K NIFE BtonnetDice Cutting Techniques (contd)
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SING THE K NIFE Tourn Julienne Cutting Techniques (contd)
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SING THE K NIFE PaysanneLozenges Cutting Techniques (contd)
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SING THE K NIFE FermireOblique Cutting Techniques (contd)
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RELIMINARY C OOKING AND F LAVORING 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 dry-heat method. The term blanching may mean any of
these methods: simmering or boiling (parboiling) steaming
deep-frying (especially for potatoes) B LANCHING AND P
ARCOOKING
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There are four main reasons for blanching or par- cooking: 1. To
increase holding quality 2. To save time 3. To remove undesirable
flavors 4. To enable the product to be processed further P
RELIMINARY C OOKING AND F LAVORING BLANCHING AND PARCOOKING
(CONTD)
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RELIMINARY C OOKING AND F LAVORING Marinate: to soak a food product
in a seasoned liquid in order to: Flavor the product Tenderize the
product M ARINATING
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RELIMINARY C OOKING AND F LAVORING Marinades have three categories
of ingredients: 1. Oil 2. Acid from vinegar, lemon juice, wine 3.
Flavoringsspices, herbs, vegetables MARINATING (CONTD)
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Kinds of marinade: Cooked Raw Instant Dry P RELIMINARY C OOKING AND
F LAVORING MARINATING (CONTD)
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RELIMINARY C OOKING AND F LAVORING 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. BRINING
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REPARATION FOR F RYING Coating a product with bread crumbs or other
crumbs or meal before deep frying, pan-frying, or sauting B
READING
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REPARATION FOR F RYING The Three Stages of the Standard Breading
Procedure 1. Flour 2. Egg wash 3. Crumbs BREADING (CONTD) 32
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ANDLING C ONVENIENCE F OODS 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. K EY P OINTS