On Cooking

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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