FOOD COOKING AND FOOD SERVING Department: Restaurant Skill Competence: Restaurant Service Standard of Competence: Doing Cooking Preparation Basic Competence: Organizing Cooking Preparation

Art and Tourism A.Introduction Preparation (Mise en Place) in food processing is a step to prepare all cooking materials, which consists of: preparing tools, measuring, preparing cooking materials, cleansing, penyiangan dan chopping. n. B. Objective of Mise en Place A preliminary step to support the main activity so it can be conducted well, neatly, on time, efficiently and fun. FOOD COOKING AND FOOD SERVING

Art and Tourism C. Supporting factors of successful Mise en Place 1. Working room Keeping the cleanliness of the room from dust, garbage, waste and liquid which can cause accident Placing chairs and tables on the remain position Opening the window so the air circulation runs well Sterilizing the room if needed FOOD COOKING AND FOOD SERVING

Art and Tourism C. Supporting factors of successful Mise en Place 2.Preparing tools a.Electrical tools BBowl chopper This tools is like a table, which functions to chop meat, fish, bone, and so on. Picture of Bowl Chopper

 Meat slicer This slicer is operated by electricity and it has a 8"- 14“ knife. Picture of meat slicer  Potato peeler This tools I operated by electricity. There is an automatic water drum which can rinse the peeled potato Picture of potato peeler Art & Tourism C. Supporting factors of successful Mise en Place

b. Chopping Tools Paring knifeThis is a sharp 7-9 cm peeler PeelerUsed for peeling fruits and vegetable Carving forkHas two fork gears and long handle Vegetables knifeUsed to cut vegetable and fruits Palette knifeUsed to lift, mix, stir and clean the base Parisienne scoopUsed to cut fruits, vegetable, and circled butter Cheft’s knifeTwo balanced knife eyes so it gives wide space for fingers Bonning knifeUsed for cutting bones and for separating bones from meat Art and Tourism

Chopping knifeUsed for slicing vegetables, spices and meat. The length is between cm Filleting knifeUsed to chop large and thin meat, chicken and fish ScissorsUsed for cutting chicken chest, stomach of fish, and every part which need neat cut from meat and nuts SharpernerUsed to sharpen knife Bread knife/slicing knifeUsed for slicing meat, sandwich and roast bread Clever knifeUsed for chopping bones and slicing meat Art and Tourism b. Chopping Tools

C. Small Kitchen Tools 1) Aluminum They are sauce pan, stock pot, mixing bowl etc 2) Cloth Pipping bagis made from waterproof nylon, strong cotton or canvas Muslin cloth is made from cotton. It is used to filter soup and sauce Art and Tourism

Tammy cloth is made from unbleached calico and used to filter soup and sauce Jelly bag is made from flannel to filter jellies Over pocker is made from hessian. 3. Chopper Whisking bowl, flat sauce pan, bain marie pot, bavarois mould, etc 4. Earhenware and china item Solid dishes, pie dishes, caserol, sougle dishes etc 5. Measuring Glass It is used as measuring glass and bowl Art and Tourism C. Small Kitchen Tools

6. Tools from Wood Chopping board It is used for cutting vegetables/ meat and to slice spices Wooden spatula It is used to stir dishes being cooked Rolling pin It is used to thin base, especially to thin bread base Art and Tourism C. Small Kitchen Tools

7.Tools from rubber Rubber spatula is used to mix base 8.Tools from plastics cutting board, plastick bowl, plastik tray etc The functions are similar as the previous tools, but the materials are different. Art & Tourism C. Small Kitchen Tools

D. Measuring Materials Measuring is an important step in food cooking, so it must be done carefully. Measuring functions as: To keep consistency of recipe quality. By good measuring, the quality of the recipe will remain. To control budget By measuring budget of materials, it will be easier and calculable. Art & Tourism

E. Handling Materials Materials Materials from animals Materials from non- animals Additive Materials Spices and Herbs

F. Techniques of handling Materials 1. Cleanliness of Food 2. Washing 3. Drying 4. Peeling and Cutting 5. Milk Processing a. Pasteurisation b. Homogenisation c. Fortifikation Art & Tourism

6. Dairy Product a.Low Fat Milk b.Full Cream c.Fermented Milk d.Cheese  Unripened cheese  Semi soft cheese  Soft ripened cheese  Hard ripened cheese  Blue veined and Hard grating cheese Art & Tourism F. Techniques of Handling Materials