Lesson 1: Preparing Kitchen Tools and Equipment and the Ingredients in Food Preparation

WHAT IS MISE EN PLACE?

◦ Mise en place (pronounced meez ahn plahs)

◦ The term used in professional kitchens to describe the organizing and arranging of the
workspace, ingredients, and equipment before beginning to cook. It translates directly
from French as,” to put in place"

Why practice “mise en place”?

◦ Saves time by having everything ready to combine.

◦ Eliminates the chance of culinary disasters that occur from lack of preparation.
◦ Save space on counters

Importance of “mise en place”

◦ Mise en place is easy! And being organized and prepared in the kitchen saves time and
frustration.
◦ Trying to multi-task between ingredient preparation and cooking could be (pardon the
pun) a recipe for disaster.

How to Practice Mise en Place

Step 1: Read the entire recipe. What do you need to make this product?
Step 2: Prepare your workspace.
◦ Prepare sanitation bucket.
◦ Prepare wash stations.
◦ Sanitize counters and workstations.
◦ Locate trash receptacles for waste food waste/scraping (no disposals in house!).
◦ Clear counters of unnecessary items
Step 3: Prepare the equipment.
◦ Check that all equipment is clean before food preparation.
◦ Preheat ovens, prepare pans, set out small utensils, and other necessary equipment.
Step 4: Gather ingredients.
◦ Pre-measure all ingredients into prep cups and bowls.
Step 5: Prepare ingredients and place in bowls. This may include washing, knife work, etc.
before putting into prep cups and bowls.
Step 6: Begin cooking.
◦ Clean as you go to help with time management!
Different cooking equipment and utensils in cooking

1. Dry measuring cup

 1 cup, ½ cup, 1/3 cup,1/4 cup
- abbreviate c.
 Used for measuring dry ingredients (flour, sugar, etc.)
 Scoop up or spoon ingredient, and then run a straight edge across to level off
excess ingredient (leveling)

2. Liquid measuring cup

 Used for measuring liquid ingredients (milk, water, etc.)
 Place on a leveled surface and check at eye level for accurate measuring

3. Measuring Spoons
 Teaspoons ---- 1, ½, ¼
 Abbreviate t. or tsp.
 Tablespoon
 Abbreviate T or Tbsp.
 Used to measure liquid or dry ingredients.

4. Straight Spatula
 A straight spatula is useful for spreading icing on cakes.
 And leveling dry ingredients
5. Vegetable Peeler
 Is commonly used to shave the skin off fruits and vegetables.
6. Grater
 Shreds food into small pieces

7. Paring Knife
 Used to peel or cut small items
8. Serrated Knife/Bread Knife
 Used to cut soft foods like bread
 Move back and forth like a saw

9. Kitchen Shears/ Kitchen Scissors

 used for a variety of cutting chores to be used only in the kitchen with foods, not
for household use.
10. Cutting Board/ Chopping Board
 A hard surface on which you place foods to be cut.
 Protects knives and counters.

11. Mixing Bowls

  Used to mix ingredients

12. Rubber Spatula/Rubber Scrapper

 It is used to scrape food from the inside of bowls and pans.

13. Wooden Spoons

 Used for stirring or mixing foods

14. Wire Whisk

 Used to hand beat,, whisk, blend, and stir.

15. Sauce Pan

 used for heating and cooking food
 come in many sizes in various sizes

16. Skillet/Frying Pan

 used to sauté and fry foods.

17. Stock Pot

 Has straight sides and is tall
 A stockpot is used to cook large quantities of liquid.

18. Pot Holders/ Oven Mitts

 Used to protect hands when lifting or touching hot things

19. Slotted Spoon

 Used to pick things up and drain liquid

20. Spatula/ Turner

 Used to turn foods
 Also called a pancake turner

21. Tongs
 used to grab foods without using your hands or fingers.

22. Colander
 Used for rinsing and draining foods.

23. Electric Mixer

 Used to mix foods, batter and dough

24. Blender
  Used to liquify, smash, crush and blend foods quickly

25. Microwave Oven

 It uses invisible waves of energy called microwaves to heat, reheat, defrost, and
cook foods

26. Pastry Blender

 Used to “cut in” ingredients
 Mixes fats and dry ingredients

27. Rolling Pin

 Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits.

28. Pie Pan

 Used to bake pies and other desserts

29. Baking Pan/Cake Pan

 Used to bake cakes and a variety of other foods

30. Muffin Tin/ Muffin Pan/ Cupcake Molder

 For baking cupcakes or muffins

31. Loaf Pan

 For Baking bread or meatloaf

32. Cooling Rack

 Allows baked goods to cool with air circulating underneath

33. Sifter
 Used to sift foods to incorporate air and eliminate lumps in foods such as flour,
powdered sugar, and cocoa.

34. Cookie sheet

 Used to bake cookies and other foods

35. Cookie Cutters/ Cookie Molders

 Used to cut shapes in dough

Importance of organizing and preparing kitchen tools and equipment and the ingredients
Organizing and preparing kitchen tools and equipment, as well as ingredients, are essential
steps in cooking and food preparation. These activities contribute significantly to the efficiency,
safety, and overall success of cooking endeavors.

Here's why these aspects are important:

1. Efficiency:
Timesaving: Organizing tools and ingredients in advance saves time during meal preparation.
You don't waste precious minutes searching for utensils or ingredients while cooking.

Smooth Workflow: A well-organized kitchen allows for a smooth workflow. Ingredients are
easily accessible, and tools are within reach, reducing interruptions and distractions.

2. Safety:
Accident Prevention: Proper organization helps prevent accidents in the kitchen. Sharp knives,
hot pans, and other hazards can be safely stored when not in use, reducing the risk of injuries.

Sanitation: Ensuring that utensils and ingredients are clean and properly stored helps maintain a
sanitary cooking environment, minimizing the risk of foodborne illnesses.

3. Consistency and Precision:

Accurate Measurements: Preparing ingredients beforehand allows for accurate measurements,
ensuring the consistency of the final dish.

Timing: Having all ingredients ready ensures that they are added at the right time during
cooking, contributing to the dish's flavor and texture.

4. Stress Reduction:
Less Stress: An organized kitchen reduces stress during meal preparation. Knowing where
everything is located and having ingredients portioned out in advance can make cooking a more
enjoyable experience.

5. Recipe Adherence:
Recipe Execution: Following a recipe becomes more manageable when ingredients and tools are
organized. You can focus on cooking techniques and flavors rather than scrambling to find items.

6. Resource Management:
Reduced Waste: Organizing ingredients helps you see what you have and what needs to be
used, reducing food waste.

Energy Efficiency: Organized cooking saves energy by reducing the time appliances are on and
preventing overheating from searching for items.
7. Presentation:
Aesthetics: Organized preparation allows for better food presentation. Ingredients can be laid
out neatly, and garnishes can be easily accessed for final touches.

8. Adaptability:
Readiness for Challenges: An organized kitchen can adapt to unexpected changes, such as
accommodating dietary restrictions or improvising when certain ingredients are unavailable.

9. Creativity:
Focus on Creativity: With the basics in place, you can focus on experimenting and being creative
with your cooking, trying new recipes, and developing your culinary skills.

10. Kitchen Maintenance: - Longevity: Properly organizing and caring for kitchen tools and
equipment can extend their lifespan, saving you money on replacements.