On Cooking

Report
Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 8
Mis En Place
Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel
On Cooking
Labensky, Hause & Martel
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 8
Mise En Place
CLNART – 060
Culinary Orientation &
Techniques
Chef Louis Eguaras, PSB, CPFC
Fall 2014
On Cooking
Labensky, Hause & Martel
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms
blanching
ghee
infuse
meal
parboiling
parcooking
shocking
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives
After this lecture, you should be able to
complete the following Learning Objectives
On Cooking
8.1
Organize and plan your work more
efficiently
8.2
Understand basic flavoring techniques
8.3
Prepare items needed prior to actual
cooking
8.4
Set up and use the standard breading
procedure
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.1
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Organize and
plan your work
more efficiently
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Mise en Place
French
Gather
Assemble
Organize
- and
“Everything
tools
prepare
and
and
plan
ingredients
in
equipment
work
its place”
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
The Prep List
Blueprint for food
production
Overview of what
and how long
The order of
assignments
Interaction
of cooks
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Selecting Tools and Equipment
Everything must be
clean and sanitized
Hone and sharpen knives
Check accuracy of
measuring devices
Preheat as necessary
Use correct size
containers for task
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Selecting Tools and Equipment
All small wares
should be nearby
Foods convenient
and at proper temp
Check expiration dates
Cleaners, towels,
gloves, and trash
receptacles convenient
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Preparing Ingredients
Clarifying butter
Toasting nuts and spices
Making bread crumbs
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Preparing Ingredients
Ghee
Clarified butter
with milk solids
allowed to brown
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.2
On Cooking
Understand basic
flavoring techniques
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.2 Basic Flavoring Techniques
Bouquet Garni
Herbs
usually fresh
Vegetables
Tied into
a bundle
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.2 Basic Flavoring Techniques
Sachet
Seasonings tied
in cheesecloth
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.3
On Cooking
Prepare items needed
prior to actual cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Marinades
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Rubs and
pastes
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Infuse
Using items to flavor
when steeping
Steeping
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Parcooking
Parboiling
Blanching
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Briefly cooking
LikePartially
blanching,
in boiling
water
but
longer
orcooking
hot fat
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Making an
Ice Bath
Shocking
Food
safety
Quickly chilling
Cool quickly
parcooked
foods
in ice water
below
41ºF
Before storing in
the refrigerator
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.4
On Cooking
Set up and use the standard
breading procedure
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.4 Standard Breading Procedure
Breading
Product to
be breaded
Flour
Egg
wash
Bread
crumbs
Pan to hold
breaded
product
Meal
Any dried, ground
substance
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.4 Standard Breading Procedure
Battering
Product to
be battered
On Cooking
Flour
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Floured
product
Bowl of
batter
Skillet or
deep fryer
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary
On Cooking
8.1
Organize and plan your work more
efficiently
8.2
Understand basic flavoring techniques
8.3
Prepare items needed prior to actual
cooking
8.4
Set up and use the standard breading
procedure
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 8
Mis En Place
END
On Cooking
Labensky, Hause & Martel
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved

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