1. Unit 13: Basic Mise en Place
This subject applies to many aspects of the foodservice industry
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What Is Mise en Place?
The term “well begun is half done” never held truer than in our industry
If you are properly set up, clean, organized with everything you need, are well informed of your task, the job is pleasurable, rewarding, and efficient, with a great degree of quality
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Starting
Each shift has a mise en place sheet or written plan
This plan is constantly updated and improved
Equipment, hand tools, bleach pot, specific station, food, condiments, recipes, and anything else to make the job be accomplished thoroughly, profitably, efficiently, and with a quality the guests are willing to pay for
It will make all the personnel feel that they are part of the whole team of an operation
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5. Bouquet Garni and Sachet d’ Épices
A bouquet is a bundle of fresh herbs, tied together; a sachet is a small sack of dry herbs tied into cheesecloth, like a tea bag
Both used to infuse a flavor into a liquid or dish and are then removed
A leek is used to hold the herb combination and string used to tie
The sachet will have peppercorns and other dried flavorings and/or herbs and aromatics
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6. Bouquet Garni and Sachet d’ Épices (continued)
For a small batch of stock, the aromatics are simmered 15–20 minutes
Larger batches simmer for 1 hour or more
Standard bouquet is 1 sprig of thyme, 3–4 parsley stems, 1 bay leaf, 2–3 leak leaves, 1 stalk of celery
Sachet, add ½ tsp of peppercorns, cracked
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Mirepoix
Vegetables or aromatics that provide a background flavor
French term for a combination of onions, celery, and carrots
The ratio is 2 parts to 1 part to 1 part or 2:1:1
1 pound for 1 gallon of a liquid
Rough cut or chopped or large dice
Simmered 1 hour
Small dice for stocks or liquids simmering for less than 1 hour
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Mirepoix (continued)
Types of mirepoix
White mirepoix
Matignon
Standard mirepoix
Cajun trinity
Battuto
All have the same purpose: to enhance the background flavor
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9. Application of Mirepoix
Can be added as it is to simmering liquid
Various size dices for longer or shorter periods
Can be sautéed
Can be sweated
Puréed right into the liquid
Sometimes strained out
Caramelized or browned, known as pinçage
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Clarified Butter
Very necessary ingredient, used in many operations
Made by heating whole butter slowly over direct heat or a double boiler
Heat separates milk solids, which are usually discarded, and the oil used for roux, sauté
Higher smoke point is achieved
Known as ghee in Asian cuisines
Best done with unsalted butter
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Roux
Flour-based thickener for sauces, stews, braises
Very stable
Three types are white, blond, and brown
Equal amounts of fat and flour by weight
12 ounces will thicken 1 gallon of liquid to a light consistency
The darker the roux, the less the thickening power of the flower
Large amounts made in a roast pan or braisier
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Roux (continued)
Incorporated by adding hot roux to warm liquid, or
Hot liquid to room-temperature roux
This prevents spattering
Must be simmered to eliminate raw flour taste
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Slurry
Made from pure starch and a liquid
Starch must be wet in cool liquid before application
Liquid must be cold as starch is not soluble in hot liquid
Liquid is best if it is flavored— wine, stock, juice, dairy, etc.
Water will detract from flavor base
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Slurry (continued)
Limited holding periods
Heat and acid break down slurries
Great for translucent sauces or jus lié
4 tbsp of cornstarch will thicken 1 quart of liquid to a medium consistency
Add wet starch to a simmering liquid, stirring
Bring to one boil, season, and use immediately
Types of starch are corn, arrowroot, rice, potato, and tapioca
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Buerre Manié
French for “kneaded butter”
Equal amounts of soft butter and flour, kneaded together to a smooth paste
Sometimes referred to as uncooked roux
Store in a cool place
Break off small pieces to correct sauces or to make slight viscosity in a liquid
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Liaison
A mixture of egg yolks and cream
Adds body and sheen to a dish
Must be tempered before application
Will scramble with product temperatures over 185°F (85°C)
Basic ratio is 3 parts cream to 1 part egg yolk, 3:1
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19. Plumping Dried Fruits— Rehydration
First, check for blemishes, debris, and moldy specimens
Place fruit into a large, clean bowl
Pour hot liquid over the fruit and let steep
Pour off liquid and reserve if desired
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20. Toasting Nuts, Seeds and Spices
Cast-iron or thick-bottomed pan or skillet
Medium heat
Dry pan only, no oil etc.
Add items to toast
Stir frequently or they will scorch
Larger quantities may be baked in a moderate oven
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Chiles
Chiles that are dried may be toasted the same way as nuts and seeds
They may be rehydrated or plumped the same as dried fruit
Save the liquid as it is a wonderful flavor
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Oignon Piqué or Brûlé
A piqué is made by fastening a bay leaf to the onion with a whole clove
One application would be to add it to milk or cream being heated for a béchamel, then strained out
A brûlé is a split onion, charred on the larger surfaces and added to a stock or consommé for color and flavor
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