Week 4 Mise En Place, Knife Skills PDF

MISE EN PLACE CHAPTER 7 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. MISE EN PLACE KEY POINTS • Cooks must have a talent for organization and efficiency. • Many tasks must be completed over a given time and by a limited number of workers. • All must come together at one crucial...

MISE EN PLACE CHAPTER 7 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. MISE EN PLACE KEY POINTS • Cooks must have a talent for organization and efficiency. • Many tasks must be completed over a given time and by a limited number of workers. • All must come together at one crucial point: service time. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. MISE EN PLACE Key Points (cont’d) • Chefs take pride in the thoroughness and quality of their advance preparation, or mise en place. • Mise en place : French term, meaning “everything put in place.” Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION PRE-PREPARATION • Pre-preparation is necessary! You must: – Assemble your tools. – Assemble your ingredients. – Wash, trim, cut, prepare, and measure your raw materials. – Prepare your equipment. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION THE SOLUTION • The Chef must plan pre-preparation carefully: – Break down each menu item into its stages of production. – Determine which stages may be done in advance. – Determine the best way to hold each item at its final stage of prepreparation. – Determine how long it takes to prepare each stage of each recipe. – Plan a production schedule beginning with the preparations that take the longest. – Examine recipes to see if they might be revised for better efficiency and quality as served. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION The Solution (cont’d) • Holding temperature: The temperature at which a product is kept for service or for storage. • Holding temperatures for all potentially hazardous foods must be outside the Food Danger Zone. – Food Danger Zone: 41ºF (5ºC) to 135ºF (57ºC) Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION THE GOAL • The goal of pre-preparation is to do as much work in advance as possible without loss of quality. • Quality should always take highest priority. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE Set Meal Service • All customers eat at one time. • Often called quantity cooking because large batches are prepared in advance. • Examples: school cafeterias, banquets, employee dining rooms Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION ADAPTING PREPARATION TO STYLE OF SERVICE (cont’d) Extended Meal Service •Customers eat at different times. •Often called à la carte cooking; customers usually select items from a written menu (carte in French). •Individual items are cooked to order rather than cooked ahead. •Examples: restaurants, short-order counters Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PLANNING AND ORGANIZING PRODUCTION MISE EN PLACE: THE REQUIRED TASKS • A large part of a cook’s workday is spent doing mise en place. • A large part of learning how to cook is learning how to do mise en place. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE KEEPING A SHARP EDGE The Sharpening Stone • Follow these guidelines: – Hold the blade at a constant 20-degree angle to the stone. – Make light, even strokes, the same number on each side of the blade. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Sharpening Stone (cont’d) •Sharpen in one direction only to get a regular, uniform edge. •Do not oversharpen. •Finish with a few strokes on the steel (see next slide), and then wipe the blade clean. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel •Follow these guidelines: •Hold the blade at a constant 20-degree angle to the steel, just as when using the stone. – A smaller angle will be ineffective. A larger one will dull the edge. •Make light strokes; do not grind the knife against the steel. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE KEEPING A SHARP EDGE (CONT’D) The Steel (cont’d) •Make even, regular strokes. Alternate each stroke, first on one side of the blade, then on the other. •Use no more than five or six strokes on each side of the blade; too much steeling can actually dull the blade. •Use the steel often; then, you will rarely have to sharpen the knife on the stone. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE HANDLING THE KNIFE The Grip •A proper grip – Gives you maximum control over the knife. – Increases your cutting accuracy and speed. – Prevents slipping. – Lessens the chance of an accident. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Grip (cont’d) •The type of grip you use depends, in part, on the job you are doing and the size of the knife. •Many Chefs fell that grasping the blade with the thumb and forefinger gives the greatest control. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE HANDLING THE KNIFE (CONT’D) The Guiding Hand • Proper positioning of the hand achieves three goals: – Hold the item being cut. – Guide the knife. – Protect the hand from cuts. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE BASIC CUTS AND SHAPES • Cutting food products into uniform shapes and sizes is important for two reasons: 1. It ensures even cooking. 2. It enhances the appearance of the product. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE Basic Cuts and Shapes (cont’d) • • • • Chop: to cut into irregularly shaped pieces Concasser : to chop coarsely Mince: to chop into very fine pieces Emincer : to cut into very thin slices (does not mean “to mince”) • Shred: to cut into thin strips Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE CUTTING TECHNIQUES • Slicing – When food items are cut into round slices as shown, the cut is called rondelle. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE Cutting Techniques (cont’d) Bâtonnet Dice Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE Cutting Techniques (cont’d) Tourné Julienne Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE Cutting Techniques (cont’d) Paysanne Lozenges Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. USING THE KNIFE Cutting Techniques (cont’d) Fermiére Oblique Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING BLANCHING AND PAR COOKING • Advance preparation often requires precooking and flavoring of ingredients to make them ready for use in the finished recipe. – Partial cooking may be done by any moist-heat or dry-heat method. – The term blanching may mean any of these methods: • simmering or boiling (parboiling) • steaming • deep-frying (especially for potatoes) Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING BLANCHING AND PARCOOKING (CONT’D) • There are four main reasons for blanching or parcooking: 1. To increase holding quality 2. To save time 3. To remove undesirable flavors 4. To enable the product to be processed further Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING MARINATING • Marinate: to soak a food product in a seasoned liquid in order to: – Flavor the product – Tenderize the product Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING MARINATING (CONT’D) • Marinades have three categories of ingredients: 1. Oil 2. Acid from vinegar, lemon juice, wine 3. Flavorings—spices, herbs, vegetables Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING MARINATING (CONT’D) • Kinds of marinade: – Cooked – Raw – Instant – Dry Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PRELIMINARY COOKING AND FLAVORING BRINING • Brines are similar to marinades. • The primary use of brines is in curing, but it is also used for tenderizing. • Brines are rarely used for red meats. • During brining salt interacts with proteins, because of this, the capacity of the meat to hold moisture is increased. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PREPARATION FOR FRYING BREADING • Coating a product with breadcrumbs or other crumbs or meal before deep frying, pan-frying, or sautéing Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PREPARATION FOR FRYING BREADING (CONT’D) The Three Stages of the Standard Breading Procedure 1. Flour 2. Egg wash 3. Crumbs 32 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. HANDLING CONVENIENCE FOODS KEY POINTS • Convenience food: Any product that has been partially or completely prepared or processed by a manufacturer. • Convenience products are not a substitute for culinary knowledge and skill. • It takes as much understanding of basic cooking principles to handle convenience products as it does fresh, raw ingredients. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.