16 Basic Preparations — Mise en Place - PowerPoint Presentation

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16

Basic Preparations — Mise en Place Slide3

Objective

Summarize

mise

en place and its role in the professional kitchen.Slide4

Mise en Place

Mise en place

(

meez

ahn PLAHS) refers to having all foods and equipment ready for a specific preparation before beginninga state of mental readiness

continuedSlide5

Mise en Place

Mise en place includes

reading and understanding a recipe

assembling all ingredients for a recipe

verifying that all necessary pieces of equipment are available

setting up your station prior to service

continuedSlide6

Mise en Place

Mise en place ensures that kitchen work is orderly and carried out efficiently

Coordinating the efforts of many different cooks is also necessary

The entire staff should know the end goal and plan to get there

This will prevent errors in food preparation that may be too late to

remedySlide7

Objective

Execute the techniques for peeling, julienning, and dicing an onion.Slide8

Peeling, Slicing, and Dicing an Onion

Onions are one of the most commonly used vegetables in a professional kitchen

An onion must be peeled before it can be sliced or diced

Remove the skin, stem, and root

All cooks must become skilled at peeling, slicing, and dicing onionsSlide9

Cut the ends off the onion. Be careful to remove only a small amount of each end. Notice that the onion has two distinct ends—the stem and root end.

Cut the onion in half by cutting lengthwise through the stem and root end of the onion. If onion rings are desired, then skip this step.

Technique: Peeling an Onion

continuedSlide10

Remove the peel from the onion using a paring knife.

Technique: Peeling an OnionSlide11

Technique: Preparing Julienne Onions

Place peeled onion halves cut side down on the cutting board.

Remove the remaining root of the onion by making a small triangular cut with the tip of the chef knife or paring knife.

continuedSlide12

Slice the onion into ⅛-inch wide slices using the proper knife technique.

Technique: Preparing Julienne Onions

continuedSlide13

When the onion becomes too small to hold, lay it face down on the cutting board and continue slicing.

Technique: Preparing Julienne OnionsSlide14

Technique: Dicing Onions

Place the peeled onion half, cut side down, on the cutting board.

Place your guiding hand on top of the onion half. Be sure that the root end of the onion faces away from the knife.

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Position the guiding hand as needed for slicing. Slice the onion lengthwise by drawing the knife backward instead of in the usual forward motion.

Technique: Dicing Onions

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(continued) The slice should begin just short of the root end of the onion so that the root end remains intact. Do not cut through the root end core of the onion either.

Technique: Dicing Onions

continuedSlide17

Continue slicing until the onion has been evenly sliced except for the small area on the root end of the onion.

Technique: Dicing Onions

continuedSlide18

Reposition the guiding hand so that it is placed on top of the onion either with fingertips curled under or with the palm of the hand resting on top of the onion. Be sure that the fingertips are up and out of harm’s way.

Technique: Dicing Onions

continuedSlide19

Technique: Dicing Onions

(continued) The knife blade will be parallel to the cutting board to make the next slices.

Drawing the knife backward, cut slices that are parallel to the cutting board. These slices begin at the stem end and stop before cutting through the root end.

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Reposition the guiding hand on the onion. Slice the onion crosswise, perpendicular to the previous cuts and beginning at the stem end.

Technique: Dicing Onions

continuedSlide21

(continued) As the onion becomes difficult to hold safely, lay it down on the cutting board. Cut this small piece of onion into a dice by slicing and then cutting across the slices.

By changing the width of the cuts in steps 3, 4, and 5, you can adjust the size of the finished dice.

Technique: Dicing OnionsSlide22

Objective

Execute the techniques for mincing parsley.Slide23

Mincing Parsley

Minced parsley is often sprinkled on food as a garnish or added to sauces, soups, stews, and dips

Minced parsley can be wrung out to

remove moisture

make the parsley easy to sprinkle

increase its shelf lifeprevent green color from discoloring other foodsSlide24

Wash the parsley in cold water. Dry between paper towels or in a salad spinner.

Separate the parsley leaves from the stems.

Technique: Mincing Parsley

continuedSlide25

Roll the leaves into a tight ball. Cut finely with a chef’s knife.

Mince the parsley using the same technique as for garlic.

Technique: Mincing Parsley

continuedSlide26

To wring out the parsley, place the minced parsley in a piece of cheesecloth. Gather the ends of the cheesecloth together and twist the cheesecloth tightly.

Technique: Mincing Parsley

continuedSlide27

Store parsley in a covered container in the refrigerator until needed.

Technique: Mincing ParsleySlide28

Objective

Explain the

chiffonade

technique.Slide29

Chiffonade

Certain leafy vegetables

and fresh herbs can be

cut into a

chiffonade

Stack five to six leaves Tightly roll the stackCut thin slices across the rollUnroll the cuts to reveal the chiffonadeSlide30

Objective

Execute the techniques for preparing leeks.Slide31

Washing and Cutting Leeks

Leeks are members of the onion family

The white and light green portion of the leek is used most often because it is more mild and tender

The dark green leaves have a strong flavor and tougher texture and are often used for stocks and soupsSlide32

Trimming Leeks

Remove the dark green leaves one at a time using a paring knife. Only cut each leaf where the dark green begins.

Trim the root end of the leek.

Technique: Preparing Leeks

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Washing Leeks

Cut the leek in half lengthwise stopping short of completely cutting through the root end. If the leeks are very large, it may be necessary to cut the leek lengthwise into quarters.

Technique: Preparing Leeks

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Place the leek, cut end up, under cold running water. Open the leek as the water is running on it. This removes the dirt that is trapped between the leaves.

Technique: Preparing Leeks

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After washing, verify that all the dirt has been removed from between the leaves.

Technique: Preparing Leeks

continuedSlide36

Washing Chopped or Julienned Leeks

Cut the leek completely in half lengthwise. Cut the leeks according to the desired shape.

Technique: Preparing Leeks

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Place the cut leek in a large container of cold water. Agitate the water so that the dirt is loosened from the leeks. Let the leeks sit undisturbed in the water for 10 to 15 minutes. During this time, the dirt will settle to the bottom of the container.

Technique: Preparing Leeks

continuedSlide38

Scoop the leeks off the top

of the water using a spider. Do not agitate the water any more than is necessary. Never pour the leeks and water into a colander as

this deposits the dirt back

on top of the clean leeks.

Technique: Preparing Leeks

continuedSlide39

Verify that leeks are free from dirt before using.

Technique: Preparing LeeksSlide40

Objective

Execute the techniques for peeling, seeding, and dicing tomatoes.Slide41

Peeling, Seeding, and Dicing Tomatoes

Professional chefs must know how to peel, seed, and dice tomatoes

Peeling tomatoes requires a special technique

There are two techniques for dicing tomatoes

concassé

fine diceSlide42

Remove the tomato’s core using the tip of the paring knife. Cut an “X” through the skin of the opposite end of the tomato.

Technique: Peeling Tomatoes

continuedSlide43

Technique: Peeling Tomatoes

Plunge the

tomatoes in boiling water for 30 seconds. Scoop the tomatoes from the boiling water using a spider or pair of tongs and place them in ice water.

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Technique: Peeling Tomatoes

When the tomatoes are cold, remove them from the ice water. Using a paring knife, pull the skin from the tomato by grabbing the skin where the “X” was initially cut in the

tomato. If the skin of the tomato does not come off easily, repeat step 2. This may be necessary if the tomatoes are not ripe.Slide45

Cut the tomato (most often tomatoes are peeled first) in half. Do not cut through the core, but rather through the middle of the tomato.

Technique: Seeding Tomatoes

continuedSlide46

Squeeze the tomatoes gently so as to push seeds and excess moisture from the tomatoes. Inspect each tomato half to be sure that the seeds have all been removed.

Technique: Seeding TomatoesSlide47

Technique 1: Concassé

Flatten a peeled and seeded tomato half slightly with the palm of the hand.

Cut into strips and then a dice using a chef knife.

Technique: Dicing Tomatoes

continuedSlide48

Technique 2: Fine Dice

Using a small knife, trim the flesh from a tomato that has been peeled but not seeded. As the flesh is trimmed off, the seeds should remain inside the tomato.

Technique: Dicing Tomatoes

continuedSlide49

Cut each of these trimmed pieces into strips and then dice. The center of the tomato can be seeded and cut into a

concassé

.

Technique: Dicing TomatoesSlide50

Objective

Execute the techniques for peeling and mincing garlic.Slide51

Peeling and Mincing Garlic

The flavor of garlic varies depending on the preparation method

intense flavor when raw

mild when cooked

sweet when roasted

Garlic is one of the most common flavorings in foodserviceSlide52

Place the head of garlic on its side on a cutting board. Position the palm of your hand on the head of garlic. Press firmly until the head breaks apart into individual cloves.

Technique: Peeling and Mincing Garlic

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To peel the garlic, place a clove on the cutting board. Place the side of a chef’s knife on the clove. Press firmly on the knife until the clove breaks.

Technique: Peeling and Mincing Garlic

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(continued) It may be necessary to tap the side of the knife with the guiding hand. Remove the loosened skin from each clove.

Technique: Peeling and Mincing Garlic

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Cut each clove in half and remove the germ if it has a green tint. If not removed, the garlic will taste bitter. Also, trim a small amount of the root end of the garlic if brown.

Technique: Peeling and Mincing Garlic

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To mince garlic, begin by coarsely chopping the peeled cloves. The garlic is then minced using the mincing technique.

Technique: Peeling and Mincing Garlic

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Technique: Peeling and Mincing Garlic

Some recipes call for garlic paste. To make a paste, sprinkle the minced garlic with a pinch of salt. Using the

side of the knife, reduce the garlic to a paste by repeatedly dragging the knife across the garlic. The salt acts like an abrasive and helps make the paste.

continuedSlide58

(continued) Using the side of the knife, reduce the garlic to a paste by repeatedly dragging the knife across the garlic.

Technique: Peeling and Mincing GarlicSlide59

Objective

Explain how to make clarified butter.Slide60

Clarified Butter

Clarified butter

is a kitchen staple

The butter’s water and milk solids are removed

Clarified butter is ideal for higher temperature cooking

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Clarified Butter

Place a metal container of butter in lightly simmering water. As the butter melts, the water and some of the milk solids sink to the bottom of the container. The rest of the milk solids—in the form of white foam—float.

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Clarified Butter

When the butter is completely melted, skim the foam off the top using a ladle.

Gently lift the container of butter out of the water. Carefully pour the fat from the container into another container. Stop pouring when the water becomes visible. Ladle any remaining fat from the water’s surface.Slide63

Objective

Explain how to prepare

mirepoix

and its role in the professional kitchen.Slide64

Mirepoix

Mirepoix

(

mir

eh PWAH) is used for making sauces, stocks, soups, braises, stews, and roasts

White mirepoix is a variation of mirepoix

continuedSlide65

Mirepoix

The “parts” in

mirepoix

refer to a weight measurement

The size of the mirepoix varies depending on how it will be used

The three vegetables should be cut to the same size so pieces can cook evenlySlide66

Review

Explain what is involved with

mise

en place.

Being in a state of mental readiness

Reading and understanding a recipe

Assembling all ingredients for a recipeVerifying that all necessary pieces of equipment are available

Setting up your station prior to service

continuedSlide67

Review

Briefly describe the technique for peeling an onion.

Cut ends off onion

Cut onion in half lengthwise

Remove peel using a paring knife

continuedSlide68

Review

Why is minced parsley sometimes wrung out?

to remove moisture

to make the parsley easier to sprinkle

to increase its shelf life

to prevent green color from bleeding into other foods

continuedSlide69

Review

Briefly describe the process of washing leeks.

Cut leeks in half lengthwise or in quarters and rinse cut end up under running water.

For chopped or julienned leeks, place cut leeks in large container of cold water. Scoop leeks off the top using a spider.

continuedSlide70

Review

Briefly describe the process of peeling tomatoes.

Remove the tomato’s core and cut an “X” through the skin of the opposite end.

Plunge tomato in boiling water for 30 seconds. Remove tomato and place in ice water.

Remove from the ice water and pull the skin from the tomato using a paring knife.

continuedSlide71

Review

Describe how you turn minced garlic into garlic paste.

Sprinkle minced garlic with salt

Repeatedly drag the side of the knife across the garlic

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Review

What is the difference between a mirepoix and a white mirepoix?

Mirepoix is two parts chopped onion, one part chopped carrot, and one part chopped celery

White

mirepoix

is two parts chopped onion, one part chopped leek, and one part chopped celery

continuedSlide73

Review

Why is clarified butter ideal for high temperature cooking?

At high temperatures, the water in whole butter will sputter, which can be dangerous

The solids in hot butter quickly turn from brown to black