Download Mise en Place: Kitchen Essentials and Food Preparation Techniques and more Slides Science education in PDF only on Docsity! Kitchen
SLT ELS
Mise en Place and Basic
Food
Preparation
• [ 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. 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 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 4 Basic Grips • Grip the handle with all four fingers and hold the • thumb gently but firmly against the blade’s spine • 4 Basic Grips • • • Grip the handle overhand, with the knife held vertically – this grip is used with a boning knife for meat fabrication tasks THE GUIDING HAND • • The fingertips are tucked under slightly and hold the object, with the thumb held back from the fingertips. The knife blade then rests against the knuckles, preventing the fingers from being cut. BASIC KNIFE CUTS Trimming, Paring, Peeling • Trimming - removing root and stem ends from fruits, herbs, and vegetables. • Peeling - to strip off an outer layer using hand or peeler • Paring - cutting away an edge or surface using a knife DIC E • LARGE DICE - measuring ¾ inch × ¾ inch × ¾ inch • MEDIUM DICE – ½ inch x ½ inch x ½ inch • • SMALL DICE – ¼ inch x ¼ inch x ¼ inch Allumet te • (al-yoo-MET) • measuring • ¼ inch × ¼ inch × 2½ inches. • Also Known As: Matchstick cut Julienn e • (joo-lee-ENN) • measuring 1/8 inch × 1/8 inch × 2½ inches. FINE JULIENNE 1/16 inch × 1/16 inch × 2 inches. Brunoi se • (pronounced BROON- wahz) • 1/8 inch × 1/8 inch × 1/8 inch. • FINE BRUNOISE • 1/16 inch × 1/16 inch × 1/16 inch. Chop Irregular shaped pieces Jardine re • A long thin baton, about 2cm long and approximately 3mm wide and 3mm thick. They can be slightly larger depending on their use. Macedoi ne • 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. FERMIÈRE • Cut to desired thickness, 1/8 to 1/2 inch (4 to 12 millimeters) LOZENGE • Diamond shape, 1/2 x 1/2 x 1/8 inch • (12 x 12 x 4 millimeters) TOURNÉ • Approximately 2 inches (50 millimeters) long • with seven faces
