Chapter 7 - Mise en place. After reading this chapter, you should be able to: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,. | Chapter 7 Mise en Place Chapter Objectives 1. Define mise en place and explain why care must be taken in its planning. 2. Describe five general steps used in planning mise en place. 3. Explain the difference in preparation requirements for set meal service and extended meal service. 4. List five guidelines to observe when sharpening a chef’s knife. 5. Demonstrate major cutting techniques required in food preparation. 6. Describe basic precooking and marinating procedures. 7. Set up and use a standard breading station. 8. Define convenience foods in the context of mise en place and list eight guidelines for their use. The French term, mise en place literally means “to put in place” or “everything in its place” In culinary context, it refers to elementary preparation steps of food preparation. This means gathering and prepping the ingredients to be cooked and assembling the tools and equipment necessary to cook them. Mise en Place A simple but extremely important concept: A | Chapter 7 Mise en Place Chapter Objectives 1. Define mise en place and explain why care must be taken in its planning. 2. Describe five general steps used in planning mise en place. 3. Explain the difference in preparation requirements for set meal service and extended meal service. 4. List five guidelines to observe when sharpening a chef’s knife. 5. Demonstrate major cutting techniques required in food preparation. 6. Describe basic precooking and marinating procedures. 7. Set up and use a standard breading station. 8. Define convenience foods in the context of mise en place and list eight guidelines for their use. The French term, mise en place literally means “to put in place” or “everything in its place” In culinary context, it refers to elementary preparation steps of food preparation. This means gathering and prepping the ingredients to be cooked and assembling the tools and equipment necessary to cook them. Mise en Place A simple but extremely important concept: A chef should have everything he or she needs to prepare and serve in an organized and efficient manner at the beginning of the process or meal period ginning Planning and Organizing Production Selecting Tools and Equipment All equipment should be clean and sanitary Knives should be sharpened Measuring devices checked for safety Assembling ingredients Wash, trim, cut, and prepare raw materials Ovens and cooking surfaces preheated, if necessary The Solution Break each menu item down into stages of production Determine which stages may be done in advance Determine which way to hold each item after pre-preparation Determine how long it takes to prepare each stage of the recipe Check recipe to see if there is a more efficient way to prepare the item Adapting Preparation to Style of Service Mise en Place depends in large part on the style of meal service. 1. Do the customers come at one time? School , industry, and banquets If so then you have to watch quality to avoid .
