JASMINE RHEA O.

LABASTIDA HPC 2 KITCHEN ESSENTIALS & BASIC

FOOD PREPARATION
BSHM 2-1 (20-14842) SEPTEMBER 30, 2021
ASSIGNMENT #1
 MISE EN PLACE
Everything needed to prepare a recipe or to be used during a cook’s shift- recipes,
ingredients, utensils, pots and pans, stocks, sauces, service ware, and so on- must
be planned for , gathered and pre-prepared before direct preparations begins.
MISE EN PLACE is a French word MEEZ AHN PLAHS means “ EVERYTHING
IN ITS PLACE “ – allows a cook to work in a state of constant readiness without
having to stop to find or assemble basic items, like before you start cooking. Pans
are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs
use to assemble meals so quickly and effortlessly.

 A Mise En Place gives you an idea of all the ingredients you have prepared for a
meal. In case one component is missing, you will notice and avoid rushing or
turning off the oven to go fetch the missing ingredient. Before you begin cooking,
all ingredients will be at the table.
 This will help you measure the right ingredients for your meals. It is the
measurements that define the taste of food. Since you measure the ingredients
before cooking begins, you will be more accurate and achieve high standards of
client satisfaction.
 It makes cooking easier and faster. You have a single reference point when
cooking. This saves time and allows you to deliver meals within the shortest time
after a customer has placed his or her order.
 You can manage your ingredients with ease. There will be no risk or chance of
ingredients running out in the middle or preparing meals. You can monitor what
is left and replenish before taking the next order.
 It helps you create an organized kitchen that saves chefs a lot of energy.
Cooking will appear complicated if you are getting ingredients and utensils from
random locations. You create a cooking routine that is energy efficient and
makes your cooking easier by placing all ingredients in one area.

https://www.ecpi.edu/blog/why-is-mise-en-place-important-for-culinary-students

https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-69221879