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Mise en Place
(The New Professional Chef 6th Edition) Order the book today!
Mise en Place (meez in plahz) is a French phrase
that translates as "to put in place."
It doesn't just mean to have all the ingredients,
utensils, and cookware ready for a particular
recipe/meal 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.
So, basically, in order to have everything run
smoothly for your meal preparation, you must plan
your steps ahead of time and be aware of what may go
wrong to be able to correct it.
What I have on the rest of this page are some of the
basic preparatory functions to practice and perfect
in order to make your time in the kitchen more
pleasurable and less stressful!!
The only cuts I will mention here are the very basics for home cooking. I don't find myself turning carrots or turnips at home and I don't want to discourage you by trying to expain it without illustrations OR
teaching you one-on-one!
This cut is basically used for stock vegetables, called mirepoix (meer pwah). The idea is to chop the vegetables into uniform chunks large enough so that they do not cook away while simmering.
Basic Knife
Cuts
