mise en place (ca)

CHAPTER IV: INTRODUCTION TO CULINARY TECHNIQUES AND PRINCIPLES

Mise en Place (Meeze-ahn-plahs)

A French phrase that means “put in place”

The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular dish or service period.

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Mise en Place (Meeze-ahn-plahs)Preparing the ingredients correctly.

Gathering together the tools needed to do the work.

Setting up your work place.

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DEFINITION OF COOKING TERMS

1. BEAT- to introduce air in a

mixture using a brisk regular motion with a wire whip or whisk.

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2. BLANCH- to submerge food in

boiling water for at least three minutes

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3. BOIL- to cook in hot water

usually at 100˚C.

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4. CARAMELIZE- to heat sugar until

it turns golden brown and a characteristic develops.

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5. BRAISE- to cook in a small

amount of liquid in a covered pot.

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6. BROIL- to cook by direct

heat. (GRILL)

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7. BASTE- to moisten food

while cooking to add flavor and prevent drying of surface.

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8. FRY- to cook in fat; stir-fry

or sauté when cooked in a small amount of fat and deep fry when cooked in large amount of fat.

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9. MARINATE- to allow food to

stand in an acid-soy sauce mixture as in barbecue.

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10. ROAST- to cook big or small

whole food in an open fire.

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11. SCALD- to heat milk just

below boiling point.

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12. STEAM- to cook in a steam

with or without pressure as in steamer or pressure cooker.

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14. STEW- to cook in a small

quantity of liquid.

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16. TOAST- to brown (as in

bread) by dry heat.

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17. WHIP- to beat rapidly as

to produce expansion as in cream and egg white.

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BASIC KNIFE USE

PARTS OF A KNIFE

1. BLADE2. TANG3. HANDLE4. RIVETS5. BOLSTERS

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BLADE- the flat cutting

part or edge of a knife.

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TANG- This is the

continuation of the blade that extends into the knife’s handle.

FULL TANG PARTIAL TANG RAT-TAIL TANG

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HANDLE- this should fit the

hand comfortably. An ideal material for a knife is the rosewood, it has no grain and is extremely tough.

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RIVETS- are metal fasteners

used to secure the tang to the handle.

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BOLSTER- is the collar or

shank of the knife that meets the blade to the handle.

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SHARPENING AND HONING

STONES are used to sharpen the edge once it has grown dull through ordinary use. STEELS are used to remove the burrs on a knife after sharpening and to realign the edge on your blade as you work.

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BASIC CUTS

TRIMMING AND PEELINGUse peelers to remove thin skins from carrots, potatoes and similar items. (It works in both directions)

Use a pairing knife to trim or remove stems and ends from vegetables and fruits.

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CHOPPING AND MINCING

- the term chopping is sometimes used interchangeably with mincing, but minced foods are generally cut into a finer size.

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CHOPPING AND MINCINGTrim the root and stem ends and peel the item if necessary.

Slice or chop the food at nearly regular intervals until the cuts are relatively uniform.

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CHIFFONADE (shiff-en-odd)Roll individual leaves into tight cylinders or stack them before cutting.

Use a chef’s knife to make very fine, parallel cuts for a fine, even shred.

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JULIENNE AND BATONNETJulienne and batonnet are long rectangular cuts.Julienne – (1/8 x 1/8 x 1 to 2 inches) or (4 x 4 x 25 to 50 mm)Batonnet – (¼ x ¼ x 2 ½ inches) or (6 x 6 x 50 to 62 mm)

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DICEDicing produces a cube-shaped cut.

Brunoise – (1/8 inch or 4 mm)Small dice – (1/4 inch or 6 mm)Medium dice – (1/2 inch or 12 mm)Large dice – ( ¾ inch or 20 mm)

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