The BasicsThe BasicsMise en PlaceMise en Place

What…mice in where?What…mice in where?

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Mise en PlaceMise en Place

Common term used in professional kitchens

French phrase meaning “Put in Place” Referring to having all foods and equipment Referring to having all foods and equipment

ready for a specific preparation before ready for a specific preparation before beginning it. beginning it.

Also refers to mental readiness Also refers to mental readiness

Mise en Place Cont. Mise en Place Cont.

What is included for mise en place? Reading and understanding a recipeReading and understanding a recipe Any Chopping/cutting tasksAny Chopping/cutting tasks Assembling all the ingredients necessary for a Assembling all the ingredients necessary for a

recipe recipe Verifying all necessary pieces of equipment Verifying all necessary pieces of equipment

are available and workingare available and working Setting up your station prior to service Setting up your station prior to service

Why Mise en PlaceWhy Mise en Place

It ensures that kitchen work is orderly and carried out efficiently.

Many basic skills are frequently part of mise en place

KitchensKitchens

1. Go to your kitchen. 2. Find out where items & equipment are

located. 3. Look to see what looks or feels dirty,

dusty, etc. (write it down). 4. REMEMBER…. Everything in the kitchen

is used to create a food product therefore it MUST be maintained & in good working order.

KnivesKnives

Knife is the chef’s most important tool. Kitchen knives are made from one of three

types of metals: Carbon SteelCarbon Steel Stainless SteelStainless Steel High- Carbon Stainless SteelHigh- Carbon Stainless Steel

Carbon Steel KnivesCarbon Steel Knives

Carbon steel has been used to make knives for hundreds of years.

A blade made from carbon steel is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use.

Will rust if left wet or in a damp place. Sometimes transfers a metallic flavor to food.

(especially acidic foods) Causes foods such as lettuce and avocados to

discolor more rapidly

Stainless SteelStainless Steel

Does not pit, rust, or discolor. Does not affect flavor of foods Much harder metal than carbon steel

Making sharpening difficult Making sharpening difficult • Hard to keep sharpHard to keep sharp

High- Carbon Stainless SteelHigh- Carbon Stainless Steel

Combination of carbon and stainless steels

Most knives today are made with high-carbon stainless steel

Easier to sharpen and maintain Do not rust or discolor

Buying KnivesBuying Knives Tang- the portion of the knife blade that extends into

the handle of the knife.

Full Tang- Best! Extends all the way to the end of the handle

Rattail Tang- a thin piece of metal, like the handle of a rattail comb, that extends into the handle of the knife.

Always choose a knife with a tang of at least 3/4th the length of the handle.

Cheaper Blade and handle often come loose with wear.Blade and handle often come loose with wear.

Full Tang

Rattail Tang

Knife CareKnife Care

Always wash by hand Store in a designated place for safety and

to preserve edge. Don’t use a knife with a loose blade

Chef KnifeChef Knife

AKA French Knife Most used knife in a kitchen Uses:

Chopping, Slicing, and most Chopping, Slicing, and most other cutting tasksother cutting tasks

Length varies between 8-14in. Length varies between 8-14in. (10in. Is most common)(10in. Is most common)

Blade is wide at base and Blade is wide at base and tapers to a point at the tip tapers to a point at the tip allowing the knife to be used allowing the knife to be used for chopping by rocking it on for chopping by rocking it on the curved part of the blade.the curved part of the blade.

Utility KnifeUtility Knife

Smaller version of the chef knife

Used for lighter kitchen work

Blade between 5-7 in.

Not wide enough for

chopping tasks

Boning and Filet KnivesBoning and Filet Knives Blade approx. 6in long Narrower than a chef or

utility knife Boning knives: used to

separate muscles from bone on meat or poultry.

Blade is wider, more rigid

Filet knife: used for filleting and portioning fish

blade is thinner and more blade is thinner and more flexibleflexible

Boning Knife

Filet Knife

SlicersSlicers Long, narrow, flexible

blade

Use a light sawing motion with this knife

Allows you to cut cooked meat and poultry into thin, even slices

Useful for other jobs

Serrated SlicerSerrated Slicer

Serrated blade has teeth like a saw

Useful for cutting breads and pastries

Which would crumble Which would crumble and be crushed by a and be crushed by a smooth blade.smooth blade.

Paring KnifeParing Knife

Paring- the act of cutting away skin or peel

Knife is small, short bladed

Used for cutting intricate garnishes and other detail work..

CleaverCleaver

Large, rectangular blade

Used for: Chopping