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1206 Mise en Place

Written by Black Belt Chef CAIBOK on . Posted in 1200 Cooking White Belt.

“Mise en place” is a French culinary term that translates to “putting in place.” It represents a philosophy and a methodical approach used extensively in professional kitchens to streamline the cooking process. The concept involves preparing and organizing all the ingredients and tools needed for cooking in advance, ensuring a smooth and efficient workflow. Here, we explore how to properly prepare for and execute mise en place in a professional setting.

Reading Through the Recipe

Reading through the recipe is a critical first step in any cooking process, essential for both novice cooks and seasoned chefs. This segment of the CAIBOK certification focuses on teaching the art of thoroughly understanding and preparing recipes before beginning the actual cooking. Below are the main topics covered under this section:

Importance of Reading the Recipe

Clarity on Ingredients: Ensures you are aware of all the necessary ingredients, their quantities, and any possible substitutions.

Understanding Timelines: Helps in identifying the total time required, including preparation and cooking durations, to plan the cooking session accordingly.

Technique Recognition: Recognizes any special techniques or equipment needed, allowing for preparation or practice in advance.

Key Steps of Reading the Recipe

Comprehensive Review: Begin with a full read-through of the recipe from start to finish. This helps in anticipating steps and understanding the flow of the cooking process.

Note Key Details:

  • Cooking temperatures and times
  • Sequential steps that may need simultaneous preparation (e.g., sautéing while something else is baking)
  • Any resting or cooling periods for the ingredients

Ingredient Checklist: Create a checklist of ingredients and their exact measures. This includes noting any specific preparation methods mentioned like “chopped finely” or “grated.”

Equipment Check: Ensure all necessary equipment is available and suitable for the tasks at hand, from simple tools like measuring cups to more specialized appliances like a food processor.

Tips for Success of Reading the Recipe

  1. Misinterpretation Avoidance: If any part of the recipe is unclear, seek clarification through reliable sources or experienced cooks before starting. Misunderstanding instructions can lead to subpar results.
  2. Adjustments for Scale: Adjust the ingredient quantities based on the number of servings needed, ensuring all proportions are correctly recalculated.
  3. Timing Coordination: Develop a timeline based on the recipe’s steps. This should include prep work, cooking times, and any required cooling or resting periods to ensure everything is served at optimal condition.

Preparing Ingredients

Preparing ingredients for mise en place is a crucial process in professional cooking. This preparation involves three main steps that ensure all ingredients are ready before the actual cooking begins, optimizing kitchen workflow and efficiency. Here’s a closer look at each step:

Measure

  • Purpose: Accurate measurement of ingredients is fundamental to achieving the intended results in any recipe. Correct measurements ensure flavor balance and consistency in the dish
  • Techniques: Use scales for precise weight measurement, measuring cups for volume, and spoons for smaller quantities of ingredients. It’s important to understand when to pack ingredients into a cup versus when to scoop and level off.

Cut and Chop

  • Purpose: Proper cutting and chopping not only affect the cooking time and texture but also the appearance and overall outcome of the dish.
  • Techniques: Learn various cutting techniques such as dicing, mincing, julienning, and chopping. The choice of technique often depends on the type of ingredient and the desired texture and presentation of the dish.

Pre-cook

  • Purpose: Precooking certain ingredients can enhance flavors, decrease final cooking time, and help manage complex recipes more effectively.
  • Techniques: Techniques include blanching, parboiling, or roasting ingredients before they are used in the final dish. Precooking is particularly useful for ingredients that have longer cooking times than others in the recipe.

Organize Tools and Equipment

Organizing tools and equipment efficiently is crucial in a professional kitchen to ensure smooth operations and effective handling of multiple dishes simultaneously. Proper organization not only helps in speeding up the cooking process but also reduces the chances of accidents and improves overall kitchen safety. Here’s a detailed look at how to organize tools and equipment effectively:

Inventory Assessment

  • Purpose: Start by taking an inventory of all the tools and equipment you have. This step helps identify what you have available, what may need replacing, or what additional tools might be required.
  • Action: Create a detailed list or spreadsheet that includes every item, its condition, and its frequency of use.

Strategic Placement

  • Purpose: The placement of tools and equipment should facilitate easy access and smooth flow of operations. Frequently used items should be more accessible than those used less often.
  • Action: Arrange equipment based on the sequence of use in recipes and the layout of the kitchen. For instance, keep cutting boards near knives and vegetables, pots near the stove, and baking equipment together.

Maintenance and Accessibility

  • Purpose: Well-maintained tools perform better and last longer. Ensuring that all equipment is clean, sharp, and in good working condition is essential.
  • Action: Regularly check and maintain tools and machinery. This includes sharpening knives, calibrating ovens, and descaling dishwashers.

Safety First

  • Purpose: Safety in the kitchen is paramount. Proper organization helps prevent injuries and accidents.
  • Action: Store sharp objects like knives in a knife block or magnetic strip, away from general kitchen traffic. Ensure all electrical equipment is properly grounded, and store heavy items at waist level to minimize the risk of dropping them.

Modular Setup

  • Purpose: Modular setups allow for flexibility based on changing kitchen needs, which is especially useful in professional environments that must adapt to different menus and service styles.
  • Action: Use portable kitchen islands and movable storage carts that can be rearranged as needed.

Labeling System

  • Purpose: In a professional kitchen, time is of the essence, and searching for tools can waste valuable time.
  • Action: Implement a labeling system for storage areas. Labels can help staff quickly locate items, which is particularly useful in larger operations or when training new staff.

Regular Reviews and Adjustments

  • Purpose: Kitchen needs can change with new menus, techniques, or during different seasons. Regularly reviewing and adjusting the organization of tools and equipment is crucial to maintain efficiency.
  • Action: Schedule quarterly reviews of kitchen setup and storage. Adjust as necessary to accommodate new equipment or changes in menu that may require different tools or setups.

Set Up Your Workspace

A well-organized and efficiently set up workspace is essential in professional cooking. It not only enhances safety and efficiency but also impacts the quality of the food prepared. Below are key components and actions involved in setting up your workspace effectively:

Cleaning

Maintaining a clean workspace is crucial for hygiene, safety, and creating an environment conducive to efficient cooking.

  • Start by sanitizing all surfaces, including countertops, stovetops, and cutting boards.
  • Clean all tools and equipment before and after use.
  • Implement a routine that includes cleaning at the start, during, and end of the cooking process to manage spills and debris, ensuring a continuously clean environment.

Arranging

Proper arrangement of tools, ingredients, and equipment streamlines the cooking process and saves time.

  • Place frequently used tools and ingredients within easy reach.
  • Organize ingredients in the order of use and group tools by function.
  • Consider workflow: raw ingredients on one side, moving towards the cooking area, and finally to plating or serving areas.

Plan for the Process

Planning ahead for the steps involved in the cooking process prevents last-minute scrambles and errors, allowing for a smoother execution.

  • Review all recipes to be prepared. Note any time-sensitive steps or overlaps in the use of equipment.
  • Create a timeline or checklist for each dish being prepared, outlining major steps and their sequences.
  • Set up stations for specific tasks, such as a prep station, cooking station, and plating station, ensuring each has the necessary tools and ingredients.

Pre-heat Cooking Surfaces

Many cooking processes require precise temperatures, and having cooking surfaces ready when needed is essential.

  • Preheat ovens, grills, or stovetops according to the needs of the recipes.
  • Ensure that water is boiling or simmering as required for immediate use.
  • Monitor and adjust temperatures as necessary to maintain the right cooking conditions.