Preparing Ingredients for Cooking PDF

Preparing Ingredients for Cooking mise en place – putting in place, and assembly of all necessary ingredients and equipment for cooking fragrant – having a pleasant sweet smell flaky – easily separated into small pieces Successful cooks and chefs all over the world apply a concept known as Mise...

Preparing Ingredients for Cooking mise en place – putting in place, and assembly of all necessary ingredients and equipment for cooking fragrant – having a pleasant sweet smell flaky – easily separated into small pieces Successful cooks and chefs all over the world apply a concept known as Mise en Place (MEEZ-ahn-plahs). The French definition means “everything in its place,” and it is a culinary term that refers to preparing and pre-measuring ingredients ahead of time. Mise en Place is more than just a term; it is a concept or a state-of- mind that when applied to any food preparation, it will result in a smooth-flowing, time-saving cooking process. This is especially beneficial whenstate of mind preparing Several steps will ensure that the necessary ingredients and tools are at your fingertips. 1. Read the entire recipe. Determine which ingredients and equipment you will need and have them placed conveniently or accessible. Any missing ingredients must be checked before it's too late for a quick trip to the store or to your 2. Prepare the workspace. Clean the kitchen and working area. Empty the dishwasher and remove unnecessary items from the countertops 3. Do the work. Preheat the oven, prepare pans, etc. Chop, dice, grate, and sift; pre-measure ingredients and put into small bowls. Set the bowls on a tray to easily transport them to the cooking area. 4. Clean as you go. This is the most important step.  Foods are classified according to Dairy products different types: Dry goods flour milk sugar yogurt pasta cheese rice alternatives (soy cereals Fruits and vegetables products) based on color pigments General food items sauces green, yellow, red and white based on market form condiments and flavorings fresh, processed - frozen garnishes dried, canned, bottled coatings Meat, seafood and poultry based on market form Processed Meat fresh Products frozen sausages preserved ham pre-prepared salami standard cuts bacon primal and sub-primal cuts portioned sizes Beverages internal organs alcoholic non-alcoholic Guidelines in Preparing Ingredients 1. Set Quality Standards for Food Set standards not only for taste, but also for appearance, texture, and temperature. 2. Serve Quality Food The items you serve to children are only as good as the quality of ingredients put into each recipe. To ensure first-rate results: a. Purchase the finest quality possible; b. Store and handle carefully; c. Check your cooking techniques.  3. Choose Healthy Preparation Techniques There is no right way to cook a particular food. However, certain techniques can help you achieve the desired result, such as minimizing nutrient loss or enhancing flavor without adding a lot of fat. 4. Protect the Nutrients in Food No matter how careful you are, food preparation of any kind destroys some nutrients. Excessive losses, however, can be reduced through proper preparation techniques.  Tips on Preparing Ingredients It is important to retain the nutrients of food during preparation and cooking. Consider the merits of various cooking techniques and select them carefully. Baking meat is a great low-fat cooking method. Baking on a rack or draining the fat after baking helps make meat, poultry, and fish even lower in fat. Steam cooking is another no-fat method and is versatile and quick. It produces a high-quality product without extra fat. It also minimizes nutrient loss.