Download - Mise en place (ca)
![Page 1: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/1.jpg)
CHAPTER IV: INTRODUCTION TO CULINARY TECHNIQUES AND PRINCIPLES
![Page 2: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/2.jpg)
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.
22 Dec 07 2
![Page 3: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/3.jpg)
Mise en Place (Meeze-ahn-plahs)Preparing the ingredients correctly.
Gathering together the tools needed to do the work.
Setting up your work place.
22 Dec 07 3
![Page 4: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/4.jpg)
DEFINITION OF COOKING TERMS
![Page 5: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/5.jpg)
1. BEAT- to introduce air in a
mixture using a brisk regular motion with a wire whip or whisk.
22 Dec 07 5
![Page 6: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/6.jpg)
2. BLANCH- to submerge food in
boiling water for at least three minutes
22 Dec 07 6
![Page 7: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/7.jpg)
3. BOIL- to cook in hot water
usually at 100˚C.
22 Dec 07 7
![Page 8: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/8.jpg)
4. CARAMELIZE- to heat sugar until
it turns golden brown and a characteristic develops.
22 Dec 07 8
![Page 9: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/9.jpg)
5. BRAISE- to cook in a small
amount of liquid in a covered pot.
22 Dec 07 9
![Page 10: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/10.jpg)
6. BROIL- to cook by direct
heat. (GRILL)
22 Dec 07 10
![Page 11: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/11.jpg)
7. BASTE- to moisten food
while cooking to add flavor and prevent drying of surface.
22 Dec 07 11
![Page 12: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/12.jpg)
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.
22 Dec 07 12
![Page 13: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/13.jpg)
9. MARINATE- to allow food to
stand in an acid-soy sauce mixture as in barbecue.
22 Dec 07 13
![Page 14: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/14.jpg)
10. ROAST- to cook big or small
whole food in an open fire.
22 Dec 07 14
![Page 15: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/15.jpg)
11. SCALD- to heat milk just
below boiling point.
22 Dec 07 15
![Page 16: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/16.jpg)
12. STEAM- to cook in a steam
with or without pressure as in steamer or pressure cooker.
22 Dec 07 16
![Page 17: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/17.jpg)
14. STEW- to cook in a small
quantity of liquid.
22 Dec 07 17
![Page 18: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/18.jpg)
16. TOAST- to brown (as in
bread) by dry heat.
22 Dec 07 18
![Page 19: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/19.jpg)
17. WHIP- to beat rapidly as
to produce expansion as in cream and egg white.
22 Dec 07 19
![Page 20: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/20.jpg)
BASIC KNIFE USE
![Page 21: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/21.jpg)
PARTS OF A KNIFE
1. BLADE2. TANG3. HANDLE4. RIVETS5. BOLSTERS
22 Dec 07 21
![Page 22: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/22.jpg)
BLADE- the flat cutting
part or edge of a knife.
22 Dec 07 22
![Page 23: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/23.jpg)
TANG- This is the
continuation of the blade that extends into the knife’s handle.
FULL TANG PARTIAL TANG RAT-TAIL TANG
22 Dec 07 23
![Page 24: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/24.jpg)
HANDLE- this should fit the
hand comfortably. An ideal material for a knife is the rosewood, it has no grain and is extremely tough.
22 Dec 07 24
![Page 25: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/25.jpg)
RIVETS- are metal fasteners
used to secure the tang to the handle.
22 Dec 07 25
![Page 26: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/26.jpg)
BOLSTER- is the collar or
shank of the knife that meets the blade to the handle.
22 Dec 07 26
![Page 27: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/27.jpg)
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.
22 Dec 07 27
![Page 28: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/28.jpg)
BASIC CUTS
![Page 29: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/29.jpg)
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.
22 Dec 07 29
![Page 30: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/30.jpg)
CHOPPING AND MINCING
- the term chopping is sometimes used interchangeably with mincing, but minced foods are generally cut into a finer size.
22 Dec 07 30
![Page 31: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/31.jpg)
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.
22 Dec 07 31
![Page 32: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/32.jpg)
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.
22 Dec 07 32
![Page 33: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/33.jpg)
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)
22 Dec 07 33
![Page 34: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/34.jpg)
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)
22 Dec 07 34
![Page 35: Mise en place (ca)](https://reader033.vdocuments.mx/reader033/viewer/2022050914/589dbe481a28abf7288b5f39/html5/thumbnails/35.jpg)
22 Dec 07 35