1. Getting Ready to Cook Section 5.2 – pages 302-316

2. Mise En Place In the foodservice industry getting ready to cook is called mise en place – The French term for “to put in place” – It refers to the preparation and assembly of ingredients, pans, utensils, equipment, and serving pieces Mise en place solves two basic problems facing chefs – Problem #1: there is too much work to do in a kitchen to leave until the last minute – Problem #2: most foods are at their best quality immediately after preparation

3. Mise En Place The goal of pre-preparation is to do as much work in advance without any loss in ingredient quality The pre-prep steps include: – Assemble the tools – Assemble the ingredients – Wash, trim, cut, prepare, and measure the ingredients – Prepare the equipment (preheat oven, line baking sheets, etc.)

4. Mise En Place The basic elements of mise en place—knife cuts, flavorings, herbs, and spices, and basic preparations—are the building blocks of a professional chef’s training

5. Knife Basics Usually, cleaning and cutting raw foods is one of one of the first steps of mise en place Fresh vegetables, fruit, and meat often require trimming and cutting To use most knives, hold the food on the cutting board with one hand and hole the knife by its handle with the other

6. Knife Basics In every grip, the hand that is not holding the knife if called the guiding hand, prevents slippage and helps to control the size of the cut When using a knife, move the knife in a smooth downward and forward slicing motion

7. Seasoning and Flavorings A seasoning is something that enhances the flavor of an item without changing the primary flavor of the dish There are four basic types of seasoning ingredients: – Salts – Peppers – Sugars – Acids

8. Seasoning and Flavoring Flavor refers to the way a food tastes, as well as its texture, appearance, doneness, and temperature A flavoring should enhance the base ingredients of the dish, or it can also bring another flavor to the product What’s the difference? The amount added (seasoning = a little; flavoring = a lot)

9. Herbs and Spices Herbs are the leaves, stems, or flowers of an aromatic plant – Available fresh or dried (dried herbs are stronger) – Always add fresh herbs toward the end of the cooking process to retain flavor Spices are the bark, roots, seeds, buds, or berries of an aromatic plant – Typically in dried form but may be ground or whole – Should be added early

10. Herbs and Spices Add volatile spices and herbs, such as vanilla and cardamom, toward the end to provide the full benefit of their aromas and flavors Garlic and onion are both oil-soluble flavors – They release their flavors best in oil Some herbs and spices have dominant flavors and must be used carefully – Rosemary, cinnamon, cardamom, and paprika

11. Herbs and Spices Storing – Heat, light, and air all speed the loss of flavor and color – A tight glass jar in covered cabinet, drawer, or pantry away from any heat or light source The key to using herbs and spices is to build them in layers – Add them at different points of the cooking process to ensure that they will be at their peak when being served

12. Pre-preparation Techniques Mise en place also involves pre-preparing ingredients that need to be refined before they are ready for use Basic cooking techniques in pre-preparation: – Separating eggs – Whipping egg whites – Setting up an bain-maire – Making parchment liners for pans

13. Section 5.2 Summary Mise en place is French for “to put in place.” It refers to the preparation and assembly of ingredients, pans, utensils, equipment, and serving pieces A seasoning is something that enhances the flavor of an item without changing the primary flavor of the dish Separating eggs, whipping egg whites, blanching and shocking are basic pre-prep skills