1. Mise en Place What…mice in where? ***
The Basics
Mise en Place
What…mice in where?
***

2. Mise en Place Common term used in professional kitchens
French phrase meaning “Put in Place”
Referring to having all foods and equipment ready for a specific preparation before beginning it.
Also refers to mental readiness

3. Mise en Place Cont. What is included for mise en place?
Reading and understanding a recipe
Any Chopping/cutting tasks
Assembling all the ingredients necessary for a recipe
Verifying all necessary pieces of equipment are available and working
Setting up your station prior to service

4. Why Mise en Place
It ensures that kitchen work is orderly and carried out efficiently.
Many basic skills are frequently part of mise en place

5. Kitchens 1. Go to your kitchen.
2. Find out where items & equipment are located.
3. Look to see what looks or feels dirty, dusty, etc. (write it down).
4. REMEMBER…. Everything in the kitchen is used to create a food product therefore it MUST be maintained & in good working order.

6. Knives Knife is the chef’s most important tool.
Kitchen knives are made from one of three types of metals:
Carbon Steel
Stainless Steel
High- Carbon Stainless Steel

7. Carbon Steel Knives
Carbon steel has been used to make knives for hundreds of years.
A blade made from carbon steel is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use.
Will rust if left wet or in a damp place.
Sometimes transfers a metallic flavor to food. (especially acidic foods)
Causes foods such as lettuce and avocados to discolor more rapidly

8. Stainless Steel Does not pit, rust, or discolor.
Does not affect flavor of foods
Much harder metal than carbon steel
Making sharpening difficult
Hard to keep sharp

9. High- Carbon Stainless Steel
Combination of carbon and stainless steels
Most knives today are made with high-carbon stainless steel
Easier to sharpen and maintain
Do not rust or discolor

10. Buying Knives
Tang- the portion of the knife blade that extends into the handle of the knife.
Full Tang- Best! Extends all the way to the end of the handle
Rattail Tang- a thin piece of metal, like the handle of a rattail comb, that extends into the handle of the knife.
Always choose a knife with a tang of at least 3/4th the length of the handle.
Cheaper
Blade and handle often come loose with wear.

11. Full Tang
Rattail Tang

12. Knife Care Always wash by hand
Store in a designated place for safety and to preserve edge.
Don’t use a knife with a loose blade

13. Chef Knife AKA French Knife Most used knife in a kitchen Uses:
Chopping, Slicing, and most other cutting tasks
Length varies between 8-14in. (10in. Is most common)
Blade is wide at base and tapers to a point at the tip allowing the knife to be used for chopping by rocking it on the curved part of the blade.

14. Utility Knife Smaller version of the chef knife
Used for lighter kitchen work
Blade between 5-7 in.
Not wide enough for chopping tasks

15. Boning and Filet Knives
Blade approx. 6in long
Narrower than a chef or utility knife
Boning knives: used to separate muscles from bone on meat or poultry.
Blade is wider, more rigid
Filet knife: used for filleting and portioning fish
blade is thinner and more flexible
Boning Knife
Filet Knife

16. Slicers Long, narrow, flexible blade
Use a light sawing motion with this knife
Allows you to cut cooked meat and poultry into thin, even slices
Useful for other jobs

17. Serrated Slicer Serrated blade has teeth like a saw
Useful for cutting breads and pastries
Which would crumble and be crushed by a smooth blade.

18. Paring Knife Paring- the act of cutting away skin or peel
Knife is small, short bladed
Used for cutting intricate garnishes and other detail work.

19. Cleaver
Large, rectangular blade
Used for: Chopping