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C H A P T E R EIGHT MISE EN PLACE “ When you become a good cook,you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it. ” – Jacques Pepin, French chef and Teacher (1935 – ) On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Mise en Place MISE EN PLACE 2 French term, which literally means “Everything in its place.” Organize and plan your work. Gather and prepare your ingredients. Assemble your tools and equipment. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] The Prep List A blueprint for how food production is going to be achieved during the work day An overview of what needs to be done and how long it will take to do it The order in which assignments should be completed How each cook may interact with each other in the kitchen On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel MISE EN PLACE 3 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Writing a Prep List A prep list is not just a rewriting of recipes It is reading through recipes and composing a written map of how to accomplish the tasks necessary to prepare the recipes The first step in organizing your work is to read and understand the recipes you will be using Once each item is identified and quantified, the next step is to schedule your tasks through prioritization On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel MISE EN PLACE 4 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] All tools, equipment and work surfaces must be clean and sanitized Knives should be honed and sharpened Measuring devices should be checked for accuracy periodically Ovens and cooking surfaces should be preheated, as necessary Mixing bowls, saucepans and storage containers should be the correct size for the task at hand On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 5 MISE EN PLACE Selecting Tools and Equipment Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Serving plates, cookware, utensils, hand tools and other necessary small wares should be gathered and stored nearby Foods should be gathered and stored conveniently at the proper temperature Expiration dates on foods should be checked periodically for validity Sanitizing solution, hand towels, disposable gloves and trash receptacles should be conveniently located On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 6 MISE EN PLACE Selecting Tools and Equipment (cont.) Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] There are a number of steps and procedures commonly used in Mise en Place discussed in this chapter – Weighing and measuring all ingredients – Clarifying butter – Toasting nuts and spices; making bread crumbs – Preparing bouquet garni and sachet – Marinating meats and poultry; preparing rubs and pastes – Steeping dry ingredients On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 7 MISE EN PLACE Measuring and Preparing Ingredients Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Slowly warm the butter in a saucepan over low heat without boiling or agitation As the butter melts, milk solids rise to the top as a foam and the water sinks to the bottom When the butter is completely melted, skim the milk solids from the top On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 8 MISE EN PLACE Clarifying Butter Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] When all of the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the pan The clarified butter is now ready to use On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 9 MISE EN PLACE Clarifying Butter (cont.) Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Toasting nuts and spices before using brings out flavor Toast nuts or spices on the stovetop or in the oven – Spread them in a single layer – Watch so they do not burn – Light color and fragrant aroma determines doneness On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 10 MISE EN PLACE Toasting Nuts and Spices Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] MISE EN PLACE 11 Brule Onion Pique On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flavoring A bouquet garni and sachet are used to introduce flavorings, seasonings and aromatics into stocks, sauces, soups and stews Marinating is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it Rubs are finely ground mixtures of dry herbs and spices used to season meat and poultry On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel MISE EN PLACE 12 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 13 MISE EN PLACE Bouquet Garni Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Made by tying seasonings together in cheesecloth; a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 14 MISE EN PLACE Sachet Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Preparing to Cook Some procedures are done very close to cooking time – Breading and battering foods – Blanching and parboiling foods On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel MISE EN PLACE 15 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 16 MISE EN PLACE Setup for Standard Breading Procedure On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 17 MISE EN PLACE Standard Battering Procedure On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Vegetables and other foods can be parcooked by blanching or parboiling. – Looses the peel, removes undesirable flavors, softens firm foods, sets color, shortens final cooking time – Blanching shorter than parboiling Blanch or parboil foods then submerge them in ice water to refresh. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 18 MISE EN PLACE Blanching and Parboiling Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] To ensure food safety, cool hot foods quickly in or over an ice bath to a temperature below 41ºF before storing in the refrigerator. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 19 MISE EN PLACE Making an Ice Bath Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]