Mise en place

1. CHAPTER IV:
INTRODUCTION TO
CULINARY
TECHNIQUES AND
PRINCIPLES

2. Mise en Place (Meeze-ahn-
plahs)
A French phrase that means
“put in place”
The preparation and
assembly of ingredients,
pans, utensils and plates or
serving pieces needed for a
particular dish or service
period.22 Dec 07 2

3. Mise en Place (Meeze-ahn-
plahs)
Preparing the
ingredients correctly.
Gathering together the
tools needed to do the
work.
Setting up your work
22 Dec 07 3

4. DEFINITION OF
COOKING TERMS

5. 1. BEAT
- to introduce air in a
mixture using a brisk
regular motion with a
wire whip or whisk.
22 Dec 07 5

6. 2. BLANCH
- to submerge food in
boiling water for at least
three minutes
22 Dec 07 6

7. 3. BOIL
- to cook in hot water
usually at 100˚C.
22 Dec 07 7

8. 4. CARAMELIZE
- to heat sugar until it
turns golden brown and a
characteristic develops.
22 Dec 07 8

9. 5. BRAISE
- to cook in a small
amount of liquid in a
covered pot.
22 Dec 07 9

10. 6. BROIL
- to cook by direct
heat. (GRILL)
22 Dec 07 10

11. 7. BASTE
- to moisten food
while cooking to add
flavor and prevent drying
of surface.
22 Dec 07 11

12. 8. FRY
- to cook in fat; stir-fry
or sauté when cooked in a
small amount of fat and deep
fry when cooked in large
amount of fat.
22 Dec 07 12

13. 9. MARINATE
- to allow food to
stand in an acid-soy sauce
mixture as in barbecue.
22 Dec 07 13

14. 10. ROAST
- to cook big or small
whole food in an open
fire.
22 Dec 07 14

15. 11. SCALD
- to heat milk just
below boiling point.
22 Dec 07 15

16. 12. STEAM
- to cook in a steam
with or without pressure
as in steamer or pressure
cooker.
22 Dec 07 16

17. 14. STEW
- to cook in a small
quantity of liquid.
22 Dec 07 17

18. 16. TOAST
- to brown (as in
bread) by dry heat.
22 Dec 07 18

19. 17. WHIP
- to beat rapidly as to
produce expansion as in
cream and egg white.
22 Dec 07 19

20. BASIC KNIFE
USE

21. PARTS OF A KNIFE
1. BLADE
2. TANG
3. HANDLE
4. RIVETS
5. BOLSTERS
22 Dec 07 21

22. BLADE
- the flat cutting
part or edge of a
knife.
22 Dec 07 22

23. TANG
- This is the
continuation of the blade
that extends into the
knife’s handle.

FULL TANG

PARTIAL TANG

RAT-TAIL TANG
22 Dec 07 23

24. HANDLE
- this should fit the
hand comfortably. An
ideal material for a knife
is the rosewood, it has no
grain and is extremely
tough.
22 Dec 07 24

25. RIVETS
- are metal fasteners
used to secure the tang to
the handle.
22 Dec 07 25

26. BOLSTER
- is the collar or shank
of the knife that meets the
blade to the handle.
22 Dec 07 26

27. SHARPENING AND
HONING
STONES are used to
sharpen the edge once it
has grown dull through
ordinary use. STEELS are
used to remove the burrs
on a knife after sharpening
and to realign the edge on
your blade as you work.22 Dec 07 27

28. BASIC CUTS

29. TRIMMING AND
PEELING
Use peelers to remove thin
skins from carrots, potatoes
and similar items. (It works
in both directions)
Use a pairing knife to
trim or remove stems
and ends from vegetables
and fruits.22 Dec 07 29

30. CHOPPING AND
MINCING
- the term chopping is
sometimes used
interchangeably with
mincing, but minced foods
are generally cut into a
finer size.
22 Dec 07 30

31. CHOPPING AND
MINCING
Trim the root and stem
ends and peel the item if
necessary.
Slice or chop the food at
nearly regular intervals
until the cuts are relatively
uniform.
22 Dec 07 31

32. CHIFFONADE (shiff-en-
odd)
Roll individual leaves
into tight cylinders or
stack them before
cutting.
Use a chef’s knife to
make very fine, parallel
cuts for a fine, even22 Dec 07 32

33. JULIENNE AND
BATONNET
Julienne and batonnet are
long rectangular cuts.
Julienne – (1/8 x 1/8 x 1 to 2
inches) or (4 x 4 x 25 to 50
mm)
Batonnet – (¼ x ¼ x 2 ½
inches) or (6 x 6 x 50 to 62
mm)22 Dec 07 33

34. DICE
Dicing produces a cube-shaped
cut.
Brunoise – (1/8 inch or 4 mm)
Small dice – (1/4 inch or 6
mm)
Medium dice – (1/2 inch or 12
mm)22 Dec 07 34

35. 22 Dec 07 35