Transcript On Cooking
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 8
Mis En Place
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
On Cooking
Labensky, Hause & Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Chapter 8
Mise En Place
CLNART – 060 Culinary Orientation & Techniques
Chef Louis Eguaras, PSB, CPFC
Fall 2014
On Cooking
Labensky, Hause & Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms
blanching ghee infuse meal parboiling parcooking shocking On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives
8.1
8.2
8.3
8.4
Organize and plan your work more efficiently Understand basic flavoring techniques Prepare items needed prior to actual cooking Set up and use the standard breading procedure
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.1
Organize and plan your work more efficiently
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Mise en Place
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
The Prep List
Blueprint for food production Overview of what and how long The order of assignments Interaction of cooks © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Selecting Tools and Equipment
Everything must be clean and sanitized Hone and sharpen knives Check accuracy of measuring devices Preheat as necessary Use correct size containers for task
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Selecting Tools and Equipment
All small wares should be nearby Foods convenient and at proper temp Check expiration dates Cleaners, towels, gloves, and trash receptacles convenient
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Preparing Ingredients
Clarifying butter Toasting nuts and spices Making bread crumbs
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.1 Organize and Plan Your Work
Preparing Ingredients
Ghee
Clarified butter with milk solids allowed to brown
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.2
Understand basic flavoring techniques
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.2 Basic Flavoring Techniques
Bouquet Garni
Herbs
usually fresh
Vegetables Tied into a bundle
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.2 Basic Flavoring Techniques
Sachet
Seasonings tied in cheesecloth
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.3
Prepare items needed prior to actual cooking
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Marinades
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Rubs and pastes
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Infuse
Using items to flavor when steeping
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Steeping
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Briefly cooking in boiling water or hot fat On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.3 Prior to Cooking
Making an Ice Bath
Quickly chilling Cool quickly below 41ºF Before storing in the refrigerator
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective
8.4
Set up and use the standard breading procedure
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.4 Standard Breading Procedure
Breading
Product to be breaded Flour Egg wash Meal
Any dried, ground substance
Bread crumbs On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
Pan to hold breaded product
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
8.4 Standard Breading Procedure
Battering
Product to be battered Flour Floured product Bowl of batter Skillet or deep fryer On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary
8.1
8.2
8.3
8.4
Organize and plan your work more efficiently Understand basic flavoring techniques Prepare items needed prior to actual cooking Set up and use the standard breading procedure
On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
© 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 8
Mis En Place
END On Cooking
Sarah R Labensky, Alan M. Hause, Priscilla A. Martel
On Cooking
Labensky, Hause & Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved