tailieunhanh - Lecture Professional cooking (7/E): Chapter 7 - Gisslen

Chapter 7 - Mise en place. After reading this chapter, you should be able to: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,. | Chapter 7 Mise En Place Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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. Mise En Place 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.” Mise En Place Pre-preparation is necessary! You must: Assemble your tools Assemble your ingredients Wash, trim, cut, prepare, and measure your raw materials Prepare your equipment Planning & Organizing Production Pre-Preparation 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 pre-preparation. Planning & Organizing Production . | Chapter 7 Mise En Place Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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. Mise En Place 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.” Mise En Place Pre-preparation is necessary! You must: Assemble your tools Assemble your ingredients Wash, trim, cut, prepare, and measure your raw materials Prepare your equipment Planning & Organizing Production Pre-Preparation 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 pre-preparation. Planning & Organizing Production Pre-Preparation ( cont’d) 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. Planning & Organizing Production Pre-Preparation 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. Planning & Organizing Production Pre-Preparation 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: 41°F (5°C) to 135°F (57°C) Planning & Organizing Production Holding Temperature 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 .