Introduction to Mise en place

Culinary Arts

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Answer the follow question in your notebook or on a sheet of paper.

What are all the preparation steps you might have to complete before assembling a sandwich?

Be prepared to share your answer.

Objectives Objectives


1. Define terms related to practicing correct Mise en place.

2. Explain why Mise en place is important during meal preparation.

3. Identify activities accomplished when practicing effective Mise en place.

4. Practice Mise en Place.

TerminologyTerminology Mise en place

(pronounced meez ahn plahs) The term used in professional

kitchens to describe the organizing and arranging of the work space, ingredients and equipment before beginning to cook.

It translatesdirectly from French as,

"putting in place".


Why Practice EffectiveWhy Practice EffectiveMise en Place?Mise en Place?


• Saves time by having everything

ready to combine.

• Deters disasters of not being ready.

• Save space on counters.

Importance of Importance of Mise en placeMise en place


Mise en place is deceptively simple, but being organized and prepared in the kitchen saves time and frustration. There's no forgetting the salt or having to stop your work if you forgot to separate the eggs.

Importance of Mise en PlaceImportance of Mise en Place

It's important to have everything ready and laid out, because timing is often the difference between a successful dish and one that's not. Trying to multi-task between ingredient preparation and cooking is a recipe (pardon the pun) for cooking stress and even disaster.

ParaphraseParaphrase

Why is Mise en Place

an important skill to

learn and practice?

Summarize your key points

in your own words and tell

them to your partner.

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Activities and Procedures for Practicing

Mise en place

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Step 1Step 1 Prepare your work space.Prepare sanitation bucket.

Sanitize counters.

Set out scrape bowls for waste or bring

trash can to work area.Clear counters of unnecessary items.


Step 2Step 2 Read the entire recipe.


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Step 3Step 3


Preheat the oven, preparepans, set out needed smallappliances, utensils or otherequipment.

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Step 4Step 4 Pre-measure ingredients,sift flour if needed and putingredients in small bowls.

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Step 5Step 5


Wash, then chop, dice, peel, grate, or complete on all ingredients. Place in

bowls.

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Begin cooking. Clean as you go. This is the most important step!


Step 6Step 6

Examples of Mise en place


Mise en Place Mise en Place for Guacamole Stationfor Guacamole Station

Ripe Avocados Wooden Bowl Diced Tomatoes Large Spoon Diced Red Onion Chef Knife Diced Cilantro Dinner Fork Lemons or limes Spoons

Mise en Place forMise en Place fora Knife Cutting Stationsa Knife Cutting Stations

Sanitation of work area, cutting boards and knives

Damp towel or non slip mat under board

Correct cutting board for specific taskBench Scraper for transporting knife

cuts from board to bowl



Effective Mise en place

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Effective Mise en place

What’s Wrong with What’s Wrong with this Picture?this Picture?


What’s Wrong?What’s Wrong?


Ingredients not measured out.

Counters not cleared of items such as medicine bottle, sponge, plant.

What else do you notice?


Closure: Idea WaveClosure: Idea Wave

List 3-5 ideas about the importance of practicing effective Mise en place.

Be ready to share.

After the “Idea Wave,” be prepared to rank your top three ideas from the class.

AssignmentComplete Mise en Place Practice (25 Points)Mise en Place Assignment (60 points)Due at the end of class on Monday February 3Jeopardy on Wednesday February 5Test on Thursday February 6

Documents

Introduction to Mise en place