1. Mise En Place

2. • [ meez-on-plass] , literally "put in place" is
a French meaning“ everything in place", as in
set up.
• It is used in professional kitchens to refer to
the ingredients, such as cuts of meat, relishes,
sauces, par-cooked items, spices, freshly
chopped vegetables, and other components
that a cook requires for the menu items that
they expect to prepare during their shift.

3. Planning and Organizing Production
1) Assemble your tools
2) Assemble your ingredients
3) Wash, trim, cut, prepare, and measure raw
materials
4) Prepare your equipment
5) Pre heat the oven, line baking sheets, etc.

4. Using Your Knife Safely:
1) Use the correct knife for
the task at hand
2) Always cut away from
yourself
3) Always cut on a cutting
board
4) Keep knives sharp
5) When carrying a knife,
hold it point down
6) Don’t attempt to catch a
falling knife
7) Never leave a knife in a
sink of water

5. Handling the Knife
• The Grip – gives you maximum control over
the knife. The proper grip increases your
cutting accuracy and speed, it prevents
slipping , lessens the chance of accident.
• The Guiding Hand –
1) Hold the item being cut firmly
2) Guide the knife

6. BASIC CUTS & SHAPES
2) Small Diced • Batonnet
¼ inch x ¼ inch x ¼ inch ¼ in x ¼ in x 2/12 in
3) Medium diced • French Fry
½ inch x ½ inch x ½ inch 1/3 in. square x 3 in long
4) Large Diced – • Rondelle
¼ in x ¼ in x ¼ in
5) Julienne
1/8 in x 1/8 in x 2 ½ in

7. Basic Cuts and Shapes
1) Brunoise - is a method of
food preparation in which
the food item is first
julienned and then
turned 90° and diced
gain, producing cubes of
a side length of about 3
mm on each side or less.
Common items to be
brunoised are leeks,
turnips and carrots

8. Small Diced Minced
¼ in x ¼ in x ¼ in chop very fine pieces

9. Rondelle Batonnet
slant and thin ¼ in x ¼ in x 2 ½ in

10. Julienne Chop
1/8 in x 1/8 in x 2 ½ inch Irregular shaped pieces

11. Jardinere
• A long thin baton, about
2cm long and
approximately 3mm
wide and 3mm thick.
They can be slightly
larger depending on
their use.

12. Macedoine
• This is a diced cube,
0.5cm (5mm)
square, which is larger
than the brunoise
cut. Typical vegetables
used are carrot,
onion, turnip, beans
and celery.

13. Matignon
• Roughly cut vegetables
cooked in butter
with ham, thyme and
bayleaf, finished by
deglazing the pan with
a little Maderia

14. Paysanne
• This cut may be
squares, triangles,
circles or half-rounds. In
order to cut
economically, the shape
of the vegetable
will decide which shape
to choose. All
are cut thinly, about 1–
2mm thick.