Mise En
Place
Mise en place
Mise en place (meez ahn plahs)
literally means “to put in place” or
everything in its place. It is also
gathering and preparing the
ingredients to be cooked as well as
assembling the tools and equipment
necessary to cook them.
Selecting Tools and Equipment
o This is the important step in creating the
proper mise en place: to identify and
gather all the tools and equipment that
will be needed to prepare a recipe
properly or to work a station efficiently.
Measuring Ingredients
• In order to reproduce foods consistently
and for the same cost after day, it is
important that the ingredients be
measured accurately each time.
• Weight refers to the mass or heaviness of
an item and is measured using a scale.
• Volume refers to the space occupied by a
substance and is measured with
graduated measuring cups and spoon.
Preparing Ingredients
Some ingredients that are used frequently
throughout the kitchen are often prepared
large quantities so that they are ready
when needed for a specific recipe.
Prep list
• - Is the blue print for how food production
is going to be achieved during the work
day.
• It gives the cook an overview of what
needs to be done , how long it may take,
the order in which assignment should be
completed, and how each cook may
interact with others in the kitchen.
Flavoring foods
• Foods are often flavored with herbs or
spices, marinade or rubs, before they are
actually cooked.
• Bouquet garni is a selection of fresh herbs
and vegetables tied into a bundle. It is
consist of parsley stem, celery, thyme,
leeks and carrots.
Sachet or sachet d’épices is made by tying
seasonings together in cheesecloth. It
consist of peppercorns, bay leaves, parsley
stem, thyme, and cloves and optionally
garlic. The exact amount of this
ingredients is determined by the amount
of liquid the sachet is meant to flavor.
• Boquet garni and sachet are used to
add flavors in such a way they can
be easily removed from a dish when
their flavors have been extracted.
• Oignon piqué – to prepare an oignon
piqué, peel the onion and trim off
the root end. Attach one or two dried
bay leaves to the onion using whole
cloves as pins. It is then simmered in
milk or stock to extract flavors.
• Oignon brȗlé French for “burnt
onion”, used to add flavor and color
stocks. The oignon brȗlé is then
simmered in stocks or soups to give
them a clear caramel color.
Marinade
Marinating – the process of soaking meat
or poultry in a seasoned liquid to flavor
and tenderize it.
Rubs and Paste
• Additional flavors can be added to meat,
fish and poultry by rubbing them with a
mixture of fresh or dried herbs and spices
ground together.
• The flavoring blend, called a rub, can be
used dried, or it can be mixed with a little
oil, lemon juice, prepared mustard or
ground fresh garlic or ginger to make a
Steeping
• Steeping is the process of soaking dry
ingredients in a liquid (usually hot) in
order to either soften a food or infuse its
flavor into the liquid.
Breading and Battering Foods
• Breading
- a breaded item is any food that is coated
with bread crumbs, cracker meal,
cornmeal or other dry meal.
Blanching and Parboiling
Some foods, especially vegetables, are
blanched or parboiled before being used in
a recipe.
Blanching – very briefly and partially
cooking a food in boiling water or hot fat.
Parboiling – partially cooking a food in
boiling or simmering liquid; similar to
blanching but the cooking time is longer.
Par cooking – partially cooking a food
by any cooking method.
Shocking – also called refreshing; the
technique of quickly chilling blanched
or par cooked foods in ice water;
prevents further cooking and sets color.
Standard Breading Procedure.
Product to be breaded.
Flour
Egg wash
Bread crumbs
Pan to hold breaded product
Procedure for Battering Foods
Product to be battered
Flour
Floured product
Bowl of batter
Skillet or deep fryer
