the basics mise en place what…mice in where? ***
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Mise en PlaceMise en Place
Common term used in professional kitchens
French phrase meaning “Put in Place” Referring to having all foods and equipment Referring to having all foods and equipment
ready for a specific preparation before ready for a specific preparation before beginning it. beginning it.
Also refers to mental readiness Also refers to mental readiness
Mise en Place Cont. Mise en Place Cont.
What is included for mise en place? Reading and understanding a recipeReading and understanding a recipe Any Chopping/cutting tasksAny Chopping/cutting tasks Assembling all the ingredients necessary for a Assembling all the ingredients necessary for a
recipe recipe Verifying all necessary pieces of equipment Verifying all necessary pieces of equipment
are available and workingare available and working Setting up your station prior to service Setting up your station prior to service
Why Mise en PlaceWhy Mise en Place
It ensures that kitchen work is orderly and carried out efficiently.
Many basic skills are frequently part of mise en place
KitchensKitchens
1. Go to your kitchen. 2. Find out where items & equipment are
located. 3. Look to see what looks or feels dirty,
dusty, etc. (write it down). 4. REMEMBER…. Everything in the kitchen
is used to create a food product therefore it MUST be maintained & in good working order.
KnivesKnives
Knife is the chef’s most important tool. Kitchen knives are made from one of three
types of metals: Carbon SteelCarbon Steel Stainless SteelStainless Steel High- Carbon Stainless SteelHigh- Carbon Stainless Steel
Carbon Steel KnivesCarbon Steel Knives
Carbon steel has been used to make knives for hundreds of years.
A blade made from carbon steel is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use.
Will rust if left wet or in a damp place. Sometimes transfers a metallic flavor to food.
(especially acidic foods) Causes foods such as lettuce and avocados to
discolor more rapidly
Stainless SteelStainless Steel
Does not pit, rust, or discolor. Does not affect flavor of foods Much harder metal than carbon steel
Making sharpening difficult Making sharpening difficult • Hard to keep sharpHard to keep sharp
High- Carbon Stainless SteelHigh- Carbon Stainless Steel
Combination of carbon and stainless steels
Most knives today are made with high-carbon stainless steel
Easier to sharpen and maintain Do not rust or discolor
Buying KnivesBuying Knives Tang- the portion of the knife blade that extends into
the handle of the knife.
Full Tang- Best! Extends all the way to the end of the handle
Rattail Tang- a thin piece of metal, like the handle of a rattail comb, that extends into the handle of the knife.
Always choose a knife with a tang of at least 3/4th the length of the handle.
Cheaper Blade and handle often come loose with wear.Blade and handle often come loose with wear.
Knife CareKnife Care
Always wash by hand Store in a designated place for safety and
to preserve edge. Don’t use a knife with a loose blade
Chef KnifeChef Knife
AKA French Knife Most used knife in a kitchen Uses:
Chopping, Slicing, and most Chopping, Slicing, and most other cutting tasksother cutting tasks
Length varies between 8-14in. Length varies between 8-14in. (10in. Is most common)(10in. Is most common)
Blade is wide at base and Blade is wide at base and tapers to a point at the tip tapers to a point at the tip allowing the knife to be used allowing the knife to be used for chopping by rocking it on for chopping by rocking it on the curved part of the blade.the curved part of the blade.
Utility KnifeUtility Knife
Smaller version of the chef knife
Used for lighter kitchen work
Blade between 5-7 in.
Not wide enough for
chopping tasks
Boning and Filet KnivesBoning and Filet Knives Blade approx. 6in long Narrower than a chef or
utility knife Boning knives: used to
separate muscles from bone on meat or poultry.
Blade is wider, more rigid
Filet knife: used for filleting and portioning fish
blade is thinner and more blade is thinner and more flexibleflexible
Boning Knife
Filet Knife
SlicersSlicers Long, narrow, flexible
blade
Use a light sawing motion with this knife
Allows you to cut cooked meat and poultry into thin, even slices
Useful for other jobs
Serrated SlicerSerrated Slicer
Serrated blade has teeth like a saw
Useful for cutting breads and pastries
Which would crumble Which would crumble and be crushed by a and be crushed by a smooth blade.smooth blade.
Paring KnifeParing Knife
Paring- the act of cutting away skin or peel
Knife is small, short bladed
Used for cutting intricate garnishes and other detail work..