WEIGHTS AND VOLUMES

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MISE-EN-PLACE

Literally means "put in place" or "everything in place". it refer to the pre-preparation of

ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped
vegetables, and other components that a cook requires for the menu items that they expect to
prepare before the preparation stage.
Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are
measured out, washed, chopped and placed in individual bowls. Equipment such as spatulas and
blenders are prepared for use, while ovens are preheated. Preparing the mis en place ahead of
time allows the chef to cook without having to stop and assemble items, which is desirable in
recipes with time constraints.

• Washing: this is necessary to remove superficial dirt. Meat, fish, vegetables and fruits are
washed before any preparation. If it is cut and soaked for longer period of time or washed
after cutting, there is a great loss of water soluble vitamins and minerals. The more cut
surfaces are exposed the more nutrition is lost.

• Peeling: spoiled, soiled and inedible portions are removed using a peeler or knife. Skin of
vegetables or fruits is peeled or scrapped.

• Paring: paring is removing the outer surface layer in circular motion by pressure of knife
edge all round the object.

• Cutting: reducing the raw materials into small pieces with the help of knife or food
processor. types of cutting includes mincing, chopping, slicing, shredding, slitting etc

• Grating: reducing the vegetables into very fine particles by rubbing on a rough surface or
a grater.

• Grinding: reducing to small fragments by crushing as in grinding spices or coffee in a

mill or grinding stone.

• Mashing: this is a method of breaking up of soft food with pressure with a potato masher
or fork.

• Pureeing: food is strained and a vegetable masher may be used.

• Pressing: separating the liquid portions from solids by weights or mechanical pressure as
in making of paneer.

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 WEIGHTS AND VOLUMES

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• Sieving: passing through a fine wire mesh to remove impurities. It also helps in enclosing
air and mixing ingredients evenly.

• Skimming: removing a floating layer by passing a utensil (ladle) under it as in skimming

cream from milk.

• Rendering: separating fat from connective tissues by heat as in rendering lard.

• Filtration: separating the solids from liquids, through fine materials as in filtering fruit
juices for jelly through a cloth bag or fine wire mesh.

• Flavouring: imparting new flavour to a stock/sauce or food product by means of a

bouquet garni (bundle of herbs and vegetable).

• Flotation: separating on the basis of difference in specific gravity as in the elimination of

over mature peas in a batch by use of brine in appropriate strength.

• Emulsification: dispersing one liquid in another in which it is soluble. If the dispersion is

to be temporary, a stabilizer which coats the droplets of the dispersed phase must be
incorporated.

Mixing and combining techniques

Beat - Whether done using an electric mixer or by hand with a fork, spoon, or whisk, to 'beat' is
to vigorously mix, blend, or stir a mixture in a circular motion. This technique changes the
consistency of the ingredient(s), from the smoothing, mixing and aerating the ingredients for a
cake batter, to incorporating air into egg whites or sweet cream.

Blend or Blending - A technique where two or more ingredients are combined so they are
smooth and equally distributed throughout the mixture. A spoon, fork, rubber spatula, whisk,
electric mixer with paddle attachment, food processor, blender, or even your bare hands can be
used for this technique. Blending differs from beating in that its sole purpose is to combine the
ingredients, not to incorporate air into the mixture.

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 WEIGHTS AND VOLUMES

Creaming or 'to Cream' - This mixing or beating technique not only combines ingredients to
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make a uniform mixture, but also incorporates air into this mixture. A whisk, wooden spoon, or
electric mixer with paddle attachment can be used. The butter should be at room temperature so
it incorporates the sugar sufficiently to produce a smooth and creamy batter that is light and
fluffy

Cut or Cutting In - A technique used in pastry making (scones, biscuits) involving the mixing
of a cold solid fat (butter, margarine, shortening) into dry ingredients (flour mixture) until the
mixture is blended but still contains small flour-coated pieces of cold fat. This combining of the
cold fat and dry ingredients must be done quickly and with a light hand so the fat does not melt.

Fold - A simple but crucial technique used when combining a light and airy ingredient into a
heavier ingredient or mixture in such a way as each ingredient maintains its original volume.
This technique must be done quickly but gently and stop 'folding' as soon as the ingredients are
blended. Start by placing one quarter of the lighter mixture on top of the heavier mixture. With a
rubber spatula cut down vertically through the two mixtures, sweep across the bottom, up the
nearest side of the bowl, and over the top of the mixtures (go in clockwise direction). Rotate the
bowl a quarter turn counter-clockwise and repeat the down-across-up-over motion. This
technique is commonly used to incorporate flour into a sponge cake base and adding egg whites
to a cake batter.

Knead - Pronounced (NEED). A technique used to combine and work a dough or mixture into a
smooth and pliable mass.

Whip or Whipping - A mixing technique used to incorporate air into an ingredient or mixture
(i.e. egg whites, heavy cream) to increase its volume and make it light and fluffy. This is done by
vigorously beating in a circular motion using a wire whisk or electric mixer.

To Whisk or Whisking - A technique to rapidly beat or whip as much air (volume) as possible
into a mixture or one ingredient (usually heavy cream or egg whites). This is accomplished using
a wire whisk or electric mixer.

Marinating: coating the surface of food materials, a marinade, which is usually a mixture of oil
and acid as in marinating the components of a vegetable salad.

Sealing: sautéing or pre-cooking roast, so as to develop colour and flavour.

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 WEIGHTS AND VOLUMES

BASIC WEIGHTS

1 ounce (oz) 28.35 gm

1 pound (lb) 0.450 kg /16 oz
1 gram 0.04 oz
1 kilogram 2.20 lb
1 pint 470 ml
1 quart 950 ml
1 gallon 3.79 ltr
1 tablespoon 15 ml / 3 tsp
1 teaspoon 5 ml
4 tablespoons ¼ cup
1 cup 8 ounce
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon

Compiled by Aneesh R