MISE EN PLACE

TECHNIQUES
Mise en place (MEEZ ahn plahs) is a French phrase
which means "putting in place", as in set up.
It is used in professional kitchens to refer to
organizing and arranging the ingredients (e.g., cuts
of meat, relishes, sauces, par-cooked items, spices,
freshly chopped vegetables, and other components).
That a cook will require for the menu items that are
expected to be prepared during a shift. The practice
is also effective in home kitchens.
 This is essential in a commercial kitchen
because when things get crazy you don't have
time to chop an onion or peel shrimp.

 So chefs arrive early and prepare all the

ingredients for the dishes they'll be cooking in
advance. But even in a home kitchen it pays off
to have you mise en place.
 First, it's a more efficient way of cooking. By
preparing all the ingredients before cooking
 By measuring out the spices, herbs and liquids at
one time you can clean up the measuring tools
and get them out of the way at one time (and
you're less likely to put that measuring cup in the
dishwasher after measuring the oil and then have
to retrieve it to measure wine.
 Second, prepping your mise enables you to
discover in advance the problem with some
ingredients and deal with it. As an example,
maybe your brown sugar is hard as a brick-bat.
You don't want to be trying to soften it enough to
use at the point where you need to add it to the
Bananas Foster. Or, if you discover you're out of
brown sugar you can head for the computer, look
up a substitute and discover that all you need to
do is add some molasses to granulated sugar.
 Last, how many times have you been
interrupted in the middle of a recipe. Then you
return to the bread your were making and
wonder, "Did I add the salt or not?" Tasting the
flour is possible but the average loaf of bread has
a teaspoon of salt mixed into 3 - 4 cups of flour.
Good luck on that tasting. However, if you'd
measured out the salt before beginning and had it
waiting in a pinch bowl or slip of waxed paper
then if the bowl is empty you added the salt and if
it's not you didn't.
1. Each group will demonstrate the process of
Mise en Place technique in Making Vegetable Lumpia.

 The group will be graded according to their

performance through this following criteria:

PRESENTATION - 50%
COMPLETENESS - 30%
OF INGREDIENTS
WORK HABITS - 20%
100%
 Why it is important to know
the process of proper Mise en
Place Techniques?
How will you apply
it at home?
ASSIGNMENT:
½ crosswise
1. What is Soup?
2. Give 5 examples of Soup.