On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 9 MISE EN PLACE “ when you become a good cook, you become a good craftsman, first. You repeat and repeat…until your hands know how to move without thinking about it” Jacque Pepin

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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 ______ ???

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Selecting Tools and Equipment Knives should be sharpened Measuring devices checked for accuracy If necessary, ovens and cooking surfaces should be preheated

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Clarifying Butter

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Measuring ingredients w/scale Bouquet garni

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Applying a Dry Rub to Beef

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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