Mise en Place What…mice in where? *** The Basics Mise en Place What…mice in where? ***

Mise en Place Common term used in professional kitchens French phrase meaning “Put in Place” Referring to having all foods and equipment ready for a specific preparation before beginning it. Also refers to mental readiness

Mise en Place Cont. What is included for mise en place? Reading and understanding a recipe Any Chopping/cutting tasks Assembling all the ingredients necessary for a recipe Verifying all necessary pieces of equipment are available and working Setting up your station prior to service

Why Mise en Place It ensures that kitchen work is orderly and carried out efficiently. Many basic skills are frequently part of mise en place

Kitchens 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.

Knives Knife is the chef’s most important tool. Kitchen knives are made from one of three types of metals: Carbon Steel Stainless Steel High- Carbon Stainless Steel

Carbon 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 Steel Does not pit, rust, or discolor. Does not affect flavor of foods Much harder metal than carbon steel Making sharpening difficult Hard to keep sharp

High- 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 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.

Full Tang Rattail Tang

Knife 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 Knife AKA French Knife Most used knife in a kitchen Uses: Chopping, Slicing, and most other cutting tasks Length varies between 8-14in. (10in. Is most common) Blade is wide at base and tapers to a point at the tip allowing the knife to be used for chopping by rocking it on the curved part of the blade.

Utility 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 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 flexible Boning Knife Filet Knife

Slicers 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 Slicer Serrated blade has teeth like a saw Useful for cutting breads and pastries Which would crumble and be crushed by a smooth blade.

Paring Knife Paring- the act of cutting away skin or peel Knife is small, short bladed Used for cutting intricate garnishes and other detail work.

Cleaver Large, rectangular blade Used for: Chopping