What is Mise en Place?An integral part of our culinary arts and cook training course will be mastering the fine art of Mise en Place. This is an important organizational concept that simply means having everything in place.
The purpose of mise en place, pronounced (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), is to allow the chef to cook in the most efficient way without having to stop. While it won’t prevent you from drying out a roast, burning a batch of cookies or deflating a soufflé, it will make you a better cook by changing the way you work though preparing a meal from inception to clean-up. |
According to The New Professional Chef, Mise en Place:
“means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.”
“means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.”
Warm Up Question...
What are all the preparation steps you might have to complete before assembling a sandwich?
Think of at at least 3 steps.
What are all the preparation steps you might have to complete before assembling a sandwich?
Think of at at least 3 steps.
Why practice effective mise en place in the kitchen?
- Saves time by having everything ready to combine.
- Eliminates the chance of culinary disasters that occur from lack of preparation
- Save space on counters.
- Mise en place is easy! And being organized and prepared in the kitchen saves time and frustration.
- Trying to multi-task between ingredient preparation and cooking could be (pardon the pun) a recipe for disaster.
Step #1: Station Set-Up....
Having a clean station and all of your equipment ready to go such as sharp knives, secured cutting boards, bowls, measuring equipment and appliances will greatly enhance your cooking experience.
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Step #2: Recipe...
Read the entire recipe. What do you need to make this product?
Step #3: Prepare the equipment...
- Check that all equipment is clean before food preparation
- Preheat ovens, prepare pans, set out small utensils, and other necessary equipment.
Step # 4: Gather your ingredients...
- Pre-measure all ingredients into prep cups and bowls.
- Use the appropriate measuring vessels for your dry ingredients and liquids.
- Prepare ingredients and place in bowls. This may include washing, knife work, etc. before putting into prep cups and bowls.
- This step is not to be completed until your station is clean and equipment is ready to go.
Step #5: Begin cooking...
- Clean as you go to help with time management!
Here are a few videos that highlight the importance of Mise en Place in the kitchen...and how it will make you a better prepared cook. I hope this is one concept that you take with you when you leave high school and use in your everyday life.
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