Objective Summarize mise en place and its role in the professional kitchen Mise en Place Mise en place meez ahn PLAHS refers to having all foods and equipment ready for a specific preparation before beginning ID: 342942
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Slide1Slide2
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.
continuedSlide15
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
continuedSlide16
(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.
continuedSlide20
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
continuedSlide33
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
continuedSlide34
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
continuedSlide35
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
continuedSlide37
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.
continuedSlide44
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
continuedSlide53
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
continuedSlide54
(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
continuedSlide55
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
continuedSlide56
To mince garlic, begin by coarsely chopping the peeled cloves. The garlic is then minced using the mincing technique.
Technique: Peeling and Mincing Garlic
continuedSlide57
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
continuedSlide61
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.
continuedSlide62
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
continuedSlide72
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