CHAPTER 9 MISE EN PLACE

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CHAPTER 9MISE EN PLACE when you become a
good cook, you become a good craftsman, first.
You repeat and repeatuntil your hands know how
to move without thinking about it Jacque Pepin
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Mise En Place

• Goal for you given a recipe, organize mise en
  place
• The French term mise en place literally means
  to put in place or everything in its place
• In culinary context it refers to those elementary
  preparation steps that are necessary during
  culinary preparations
• Gathering and prepping the ingredients to be
  cooked
• Assembling the necessary tools and equipment

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Mise En Place

• Extremely Important Concept
• A chef should have everything needed to prepare
  and serve in an organized and efficient manner at
  the beginning of the process
• Think through the process
• think efficiency and of course ______ ???

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Selecting Tools and Equipment

• Knives should be sharpened
• Measuring devices checked for accuracy
• If necessary, ovens and cooking surfaces should
  be preheated

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Selecting Tools and Equipment

• Serving plates, utensils, hand tools, and
  necessary small wares should be gathered nearby
• Foods should be gathered, measured and stored
  conveniently at the proper temperature
• All equipment should be clean and sanitary
• Mixing bowls, saucepans, and storage containers
  should be the correct size
• hand towels, disposable gloves, and trash
  receptacles should be placed nearby

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Preparing Ingredients

• Ingredients that are used frequently should be
  stored in the kitchen and accessible to everyone
• Consider these tasks as part of Mise En Place
• Clarifying butter / making ghee
• Toasting nuts and spices
• Making bread crumbs
• Bouquet garni and sachet bag
• Marinades- add flavor, tenderize
• Rubs and pastes add flavor to foods
• Steeping vanilla bean or cinnamon
• Blanching foods- concassé tomatoes
• Set up for breading or battering foods

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Clarifying Butter
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Bouquet garni
Measuring ingredients w/scale
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Applying a Dry Rub to Beef
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Mise En Place

• Think of the following people and Mise En Place
  what is needed?
• Pasta Station at a wedding reception
• Sunday morning grill cook