TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 7 - Wayne Gisslen

Chapter 7 - Mise en place. After reading this chapter, you should be able to: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,. | Chapter 7 Mise en Place Chapter Objectives 1. Define mise en place and explain why care must be taken in its planning. 2. Describe five general steps used in planning mise en place. 3. Explain the difference in preparation requirements for set meal service and extended meal service. 4. List five guidelines to observe when sharpening a chef’s knife. 5. Demonstrate major cutting techniques required in food preparation. 6. Describe basic precooking and marinating procedures. 7. Set up and use a standard breading station. 8. Define convenience foods in the context of mise en place and list eight guidelines for their use. The French term, mise en place literally means “to put in place” or “everything in its place” In culinary context, it refers to elementary preparation steps of food preparation. This means gathering and prepping the ingredients to be cooked and assembling the tools and equipment necessary to cook them. Mise en Place A simple but extremely important concept: A

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Mise en place
• Preparing ingredients
• Preliminary cooking
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen