Mise En Place and Work Flow Planning PDF

Module in Mise En Place and Work Flow Planning SESSION TOPIC 1: Mise en Place and Work flow planning LEARNING OBJECTIVES At the end of the session you will: Will be reviewing the concept and importa...

Module in Mise En Place and Work Flow Planning SESSION TOPIC 1: Mise en Place and Work flow planning LEARNING OBJECTIVES At the end of the session you will: Will be reviewing the concept and importance of Mise en place and work flow. Students would completely understand the relation of each food components in a meal.. Learn the common Ingredients used in Western Cuisine.. Mise en Place and Workflow Planning Objective: Identify and apply mise en place and workflow planning in food preparation. How to be successful in the Kitchen Phases of Production in the kitchen: Game Plan / Action Plan Mise en Place Cooking Serving Game Plan/Action Plan Organization What are you going to make? How much food will you need? How much time will you need? How many people will you need for production? Mise en Place Mise en Place means putting “everything in its place”, prior to preparation and cooking. Gathering of all equipment needed o Washed and cleaned Gathering of all ingredients needed o Washed and peeled Station Set-up Mise en Place Recipes should be read through completely, before you ever start actually cooking, for necessary ingredients and equipment. Ingredients are then measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders are prepared for use and ovens (or pans) are preheated.  A cook should have at hand everything he or she needs to prepare and serve food in an organized and efficient manner. A proper mise en place requires the cook to consider work patterns, tools and equipment, and ingredient lists. Coordination of multiple tasks is important. An organized cook will think about the most efficient way to complete tasks before beginning the work. Workflow Planning Workflow – is the orderly movement of food through the kitchen. Range in motion – using the fewest body movements without unnecessary stress or strain. Work Section Vs. Work Station Work section – section in the kitchen grouped into larger areas. E.g: pastry kitchen, hot kitchen, garde manger, butchery. Work Station – a part of work section. An area that contains the necessary tools and equipment to prepare certain types of food. E.g: Pastry kitchen can have plated dessert station, cake decorating station, petit fours station; hot kitchen can have entremetier, grillardine etc. Cooking Pre-preparation: mise en place Washing / cleaning of ingredients Cutting / slicing, trimming, portioning Trussing, Seasoning Preparation: Start item with longest cooking time Clean as you work / Clean as you go Finish production as close to service time as possible. Double check everything. Serving Set up lines for service:. Hot plates, for hot items, cold plates for cold items. ) Serving spoons, forks, etc. Actual service: ) Plates neat and clean Foods arranged properly on the plate Maintain proper temperature of food items  Module in Hors d‘oeuvres SESSION TOPIC 2: Hors d’oeuvres LEARNING OBJECTIVES At the end of the session you will: Used basic guidelines to select and prepare foods to serves as appetizers or hors d‘ oeuvre. Described the characteristics of canapés, crudités, dips, cocktails, and hot hors d‘oeuvres. Prepare and serve a variety of cold and hot hors d‘oeuvre, including canapés Choose hors d‘oeuvre, including canapés, that are appropriate for the meal or event Hors d’oeurves versus Appetizers Appetizers are served as the first course of a meal. The usual admonition to ―build‘ a menu from one course to the next calls for some logical connection between the appetizer and the entire course that follow. Typically, appetizers are small portions of very flavorful items, meant just to take enough edge of the appetite to permit thorough enjoyment of an entrée. Hors d‘ oeuvre is a French term which translates as outside the work. In the kitchen, this indicates foods that are served separate from a meal – either before the main meal or at a time when a meal will not be served, such as a cocktail reception. Because these foods are served outside the meal, they should not be heavy. Components of an Appetizer Main Item. The highlight of the appetizer should be flavorful and properly seasoned. Accompaniment. Any accompanying component should be complementary and help highlight the flavor of the main item Sauce. The sauce should provide moisture, texture and flavor. Crisp or Garnish. Provides textural and visual contrast Guidelines for Hors d’oeuvres and Appetizer Selection Small enough to eat in one or two bites. With very few exceptions, hors d‘oeuvre should not require the guest to use a knife. o Cold hors d‘oeuvre are typically eaten with the fingers. o Hot hors d‘oeuvre may require a plate and fork, skewers or picks. Attractive.  Because hors d‘oeuvre and appetizers customarily precede the meal, they should be considered a means of ―teasing‖ the appetite. Your guests will most likely judge their entire meal based on the impression the appetizer gives. o Color, shape and ―white space‖ play a role in the overall composition of your plate. o Foods should have pleasing natural colors. o Slice, shape and portion properly. o Neatness always counts, but especially with appetizers. Designed to complement the meal that is to follow. Keep in mind the types of foods that will be served at a meal following an hors d‘oeuvre reception. If the reception or meal has a theme, choose foods that fit the theme Properly cooked and seasoned. Cook foods carefully, following the appropriate standards for doneness, flavor and appearance. Season foods well and keep flavors balanced. Perfectly fresh. Serve all appetizers at the proper temperature. Be sure that these foods are as fresh and flavorful as possible.  Module in A Review of Soups SESSION TOPIC 3: A review of Soups LEARNING OBJECTIVES At the end of the session you will: Describe three basic categories of soups. Identify standard appetizer and main course portion sizes for soups. Prepare a variety of clear and thick soups Identify the quality of a soup Garnish and serve soups appropriately Soup (Soupe, Potage, Fr.) A soup is a cooked, flavored, seasoned liquid that is served as a dish in itself. It is a liquid food derived from meat, fish, poultry and vegetables. Its origins are from soupe, a basic dish where a potage (the contents a cooking pot) was poured over piece of bread or sop… as in to ―sop‖ up the broth. Classification of Soups Soups can be divided into three basic categories: Clear Soups. Clear soups are based on a clear, unthickened broth or stock. Thick Soups. Thick soups are based on clear stock but are rather opaque than transparent. Specialty and National Soups. This is a catch all category that includes soups that don‘t fit well into the main categories and soups that are native to particular countries or regions. Clear Soups (Les potage clairs) Clear soups may be served plain or garnished with a variety of meats and vegetables. There are three categories of clear soups: Broths/Bouillons. Consommé. Vegetable Soups. Broths/Bouillons Broths are clear liquid soups derived by simmering meaty cuts in water until good flavor, body, and color develop. Broth and bouillon refer to simple, clear soups without solid ingredients. Basic Procedure for Making Broths Combine the main ingredient with the liquid and bring to a slow simmer. Add remaining ingredients and aromatics at appropriate intervals. Simmer until the broth‘s flavor, color and body develop. Stir, skim and check the seasoning throughout the cooking time. Make final adjustments to flavor, garnish, and serve the broth. Evaluate the quality of the finished broth Qualities of the Finished Broth A good broth should be clear, golden in color, rich tasting, and aromatic, with a good flavor and a noticeable body. Broths should be properly degreased; however, broths have a few droplets of fat on the surface, a sign of a rich, full-flavored soup. Broths should be well seasoned to bring out the typical flavor of the soup, with no single ingredient dominating the flavor Consommé Consommés are clear soups made by combining a richly flavored stock or broth with a specific mixture of ingredients to produce a crystal-clear soup with no traces of fat Consommé means completed or concentrated, which refers to how the soup is clarified to make a strong concentrated, stock or broth. Basic Procedure for Making Consommé Combine clearmeat ingredients well and assure they are very cold at least 4°C. Combine the stock and clearmeat and bring to a simmer. Stir occasionally, until the raft begins to form. Once the raft forms, create a small hole and adjust the heat until only a few small bubbles break the surface. Simmer until the consommé has developed flavor, body, and color. Strain the consommé carefully to remove any impurities and assure great clarity. Carefully degrease the consommé completely. Season, garnish and serve the consommé. Evaluate the quality of the finished consommé. Principles of Consomme Making Combine clearmeat ingredients Stir clearmeat with the stock until it starts to coagulate Bring to a simmer until raft forms. Add onion brulee Create a hole and simmer until it develops flavor Check for color and clarity and skim when necessary Use a ladle to strain the consomme Four basic ingredients are needed to make the consommé clear. These ―raw‖ ingredients are called clearmeat. Once the clearmeat coagulates and floats as a solid mass on top of the consommé, it is then referred to as raft. Lean ground meat – Gives additional flavor to the soup. It has to be lean to prevent the soup from becoming too greasy. Egg whites - Being mostly albumin, egg whites greatly helps with its clarifying power. (1-2 per quart) Mirepoix –Give added flavor to the consommé, and provides structure to the raft. Acid ingredients – Tomato products for meat and poultry, lemon juice and white wine for fish are often added, which helps coagulate the protein.