TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 7 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cooks must have a talent for organization and efficiency. Many tasks must be completed over a given time and by a limited number of workers. All must come together at one crucial point: service time. Mise En Place Chefs take pride in the thoroughness and quality of their advance preparation or Mise en Place. Mise en Place : French term, meaning “everything put in place.” Mise En Place Pre-preparation is necessary! You must: Assemble your tools Assemble your ingredients Wash, trim, cut, prepare, and measure your raw materials Prepare your equipment Planning & Organizing Production Pre-Preparation The Chef must plan pre-preparation carefully. Break down each menu item into its stages of production. Determine which stages may be done in advance. Determine the best way to hold each item at its final stage of pre-preparation. Planning & Organizing Production .

• Ẩm thực
• 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