Mise en place

Mise En Place

• [ meez-on-plass] , literally "put in place" is a French meaning“ everything in place", as in set up.

• It is used in professional kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that a cook requires for the menu items that they expect to prepare during their shift.

Set up your work area safely and completely before you start to work

Gather items necessary to keep your work area safe and clean

Gather the appropriate portioning and storage Keep foods at the best possible temperature for prep work materials

Planning and Organizing Production

1) Assemble your tools2) Assemble your ingredients3) Wash, trim, cut, prepare, and measure raw

materials4) Prepare your equipment5) Pre heat the oven, line baking sheets, etc.

Using Your Knife Safely:1) Use the correct knife for

the task at hand2) Always cut away from

yourself3) Always cut on a cutting

board4) Keep knives sharp5) When carrying a knife,

hold it point down6) Don’t attempt to catch a

falling knife7) Never leave a knife in a

sink of water

Handling the Knife

• The Grip – gives you maximum control over the knife. The proper grip increases your cutting accuracy and speed, it prevents slipping , lessens the chance of accident.

• The Guiding Hand – 1) Hold the item being cut firmly 2) Guide the knife

4 Basic Grips

• Grip the handle with all four fingers and hold the

• thumb gently but firmly against the blade’s spine

4 Basic Grips

• Grip the handle with all four fingers and hold the

• thumb gently but firmly against the side of the blade

4 Basic Grips

• Grip the handle with three fingers, rest the index finger

• flat against the blade on one side, and hold the thumb

• on the opposite side to give additional stability

4 Basic Grips

• Grip the handle overhand, with the knife held

• vertically – this grip is used with a boning knife for

• meat fabrication tasks

THE GUIDING HAND

• The fingertips are tucked under slightly and hold the object, with the thumb held back from the fingertips. The knife blade then rests against the knuckles, preventing the fingers

• from being cut.

• When you peel or trim foods, cut them into tournées, or flute them, you may find yourself holding the food in the air, above the cutting surface. In that case, the guiding hand holds and turns the food against the blade to make the work more efficient

• cutting techniques, such as butterflying meats or slicing a bagel in half, call forthe guiding hand to be placed on top of the food to keep it from slipping, while the cut

• is made into the food parallel or at an angle to the work surface

BASIC KNIFE CUTS

Trimming, Paring, Peeling

• Trimming - removing root and stem ends from fruits, herbs, and vegetables.

• Peeling - to strip off an outer layer using hand or peeler

• Paring - cutting away an edge or surface using a knife

DICE

• LARGE DICE - measuring ¾ inch × ¾ inch × ¾ inch

• MEDIUM DICE – ½ inch x ½ inch x ½ inch

• SMALL DICE – • ¼ inch x ¼ inch x ¼ inch

BATONNET

• Pronunciation: bah-tow-NAY

• measures ½ inch × ½ inch × 2½-3 inches.

Brunoise

• ( BROON-wahz) • measures 1/8 inch × 1/8

inch × 1/8 inch.

Allumette

• (al-yoo-MET)• measuring• ¼ inch × ¼ inch × 2½

inches.• Also Known

As: Matchstick cut

Julienne

• (joo-lee-ENN)• measuring 1/8 inch ×

1/8 inch × 2½ inches.FINE JULIENNE 1/16 inch × 1/16 inch × 2

inches.

Brunoise

• (pronounced BROON-wahz)

• 1/8 inch × 1/8 inch × 1/8 inch.

• FINE BRUNOISE• 1/16 inch × 1/16 inch ×

1/16 inch.

MINCED

• chop very fine pieces

Rondelle

• slant and thin• Cut to desired

thickness, 1/8 to 1/2 inch

• (4 to 12 millimeters)

Chop Irregular shaped pieces

Jardinere

• A long thin baton, about 2cm long andapproximately 3mm wide and 3mm thick.They can be slightly larger depending ontheir use.

Macedoine

• This is a diced cube, 0.5cm (5mm)square, which is larger than the brunoisecut. Typical vegetables used are carrot,onion, turnip, beans and celery.

Matignon

• Roughly cut vegetables cooked in butterwith ham, thyme and bayleaf, finished bydeglazing the pan with a little Maderia

Paysanne

• 1/2 x 1/2 x 1/8 inch• (12 x 12 x 4 millimeters)

FERMIÈRE

• Cut to desired thickness, 1/8 to 1/2 inch (4 to 12 millimeters)

LOZENGE

• Diamond shape, 1/2 x 1/2 x 1/8 inch

• (12 x 12 x 4 millimeters)

TOURNÉ

• Approximately 2 inches (50 millimeters) long

• with seven faces