Chapter 3 Mise En Place: Basic Food Preparation And Technique Flashcards
Is a French culinary
word which means ―everything put in place.
Mise en place
It refers to pre-preparation before cooking that involves series of steps and stages that requires extensive
hours due to the complexities of tasks. It encompasses food pre-preparation including par-cooking and blanching,
cutting and trimming of all the meat, poultry, fish, and vegetables, breading and batters that will be needed
during the meal service.
Mise en place
[Parts of the Knife]
It is part of the knives used for
cutting, mincing, chopping, and other dividing tasks. It can be made from different
materials, thus blades made of carbon steel or stainless steel are usually used in the modern kitchen.
BLADE
[Parts of the Knife]
It is the front part of the knife
where the edge and spine meet. The point is often used for scoring and piercing.
POINT
[Parts of the Knife]
This is the front part of the knife which includes the knife point.
TIP
[Parts of the Knife]
This is the next part after the tip. The part of the blade right after the tip. Knives with “curvy” bellies and small tips are usually better for slicing
or chopping vegetables, as they allow quick, smooth rocking motions on the cutting board
BELLY
[Parts of the Knife]
the cutting part of the blade that is used for chopping and slicing.
CUTTING EDGE
[Parts of the Knife]
It refers to the full thickness portion of the blade, opposite the knife edge.
SPINE
[Parts of the Knife]
The rear part of the edge opposite to the point where it meets the handle.
HEEL
[Parts of the Knife]
the part in the middle of the knife
which is thick enough to joins the knife blade to its handle. It provides weight and balance to a knife.
At the same it protects the hand from getting away of the knife edge.
BOLSTER
[Parts of the Knife]
The part where you hold the knife.
It covers the tang, rivets for extra
security, and the butt.
It can be made of different materials such as
wood, plastic, ivory; or
sometimes it comes with one piece of solid metal.
HANDLE
[Cutting Techniques]
Cutting food in a small uneven piece with more or less ¼
inch or a coarse chop with ½ to ¾ inch irregular pieces.
CHOPPING
[Cutting Techniques]
cutting into very small irregular pieces less than 1/8 inch.
MINCING
[Cutting Techniques]
cutting food items into small (about 1/2 inch) uniform cubes.
CUBE
[Cutting Techniques]
Cutting off a very thin layer of peel.
PARE
[Cutting Techniques]
cutting food items into very small (1/8 to 1/4 inch) uniform cubes.
DICING
[Cutting Techniques]
Cutting food into broad or flat thin pieces
SLICE
[Cutting Techniques]
Cutting into long, thin strips, matchstick like in shape. It is typically used for firm vegetables like carrots,
cucumbers, or celery. The exact measurement of this type should be 5 cm to 10 cm long, 4mm wide and 4mm thick.
JULIENNE
[Cutting Techniques]
are typically shorter than julienne, but much thicker, they are usually used in dip platters. Vegetables cut in this manner may be used in soups and stews or vegetable sides.
JARDINIERE
[Cutting Techniques]
a wide but thinner cut. To give a chunkier texture in vegetable s, this cut is definitely used.
PAYSANNE
[Cutting Techniques]
is a cut with larger, thicker cubes based on jardiniere. It usually is 1cm in size and is used in soups and sauces
MACEDOINE
[Cutting Techniques]
a very fine diced cut. It results in tiny cubes 5mm on each side. This cut are often used in sauces because the tiny pieces cook down well and release a lot of flavors
quickly
BRUNOISE
[Cutting Techniques]
place the leaves to be chopped in either a stack or rolled tightly. Then use a smooth rock chop to slice very thin strips. If this motion is new to you, it‘s best to start off slowly to get a consistent size and then speed up as you master the technique.
CHIFFONADE
[Cutting Techniques]
- to use a scissor to cut an object into pieces in order to remove sections or to make slits or holes in a product. - to cut food with a knife into four equal pieces.
SNIP
[Cutting Techniques]
to break food into small thin pieces usually using fork
FLAKE
[Cutting Techniques]
to break food into small pieces. Rolling pin, mortar and pestle, blender and food processor can be used in _______ food.
CRUSH
[Cutting Techniques]
to reduce food to tiny particles using a _____ or a food processor.
GRIND
[Cutting Techniques]
to crash into a smooth, evenly textured mixture.
MASH
[Cutting Techniques]
to cut food into narrow strips with a knife or a grater.
SHRED
[Cutting Techniques]
to rub foods against a serrated surface to produce shredded or fine bits.
GRATE
[Cutting Techniques]
to mash or grind food until
completely smooth, usually in a food processor, blender, sieve, or food mill.
PUREE
[Cutting Techniques]
to cut food with a knife into four equal pieces.
QUARTER
[Mixing Techniques]
is also known as sugarshortening‘ method, the sugar and shortening fat are blended first then creamed by added mixing.
CREAMING
[Mixing Techniques]
is also known as sugarshortening‘ method, the sugar and shortening fat are blended first
then creamed by added mixing
[Mixing Techniques]
means to rapidly stir a batter to thoroughly incorporate the ingredients along with air.
BEATING
[Mixing Techniques]
The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy
WHIPPING
[Mixing Techniques]
means combining two mixtures of different thickness and weight into one (relatively) smooth mixture. This is accomplished by a specific technique of using a spoon to lift the two mixtures together, turning them over so they combine.
FOLDING
[Mixing Techniques]
another mixing method used to incorporate butter or shortening into dry flour. To do this a pastry blender, or a pastry cutter is used (also called a dough cutter).
CUT IN
[Mixing Techniques]
It is working the dough, clay etc. into a uniform mixture by pressing, folding, and stretching.
KNEADING
[Mixing Techniques]
It is to mix the ingredients of a food dish, such as salads and pasta, by lifting and dropping the
ingredients/ mixture. The food is turned over and mixed together enabling sauces and food
items to be seasoned with the flavors of each item.
TOSS
[Mixing Techniques]
_______ with a batter and/or breading is one of the common techniques used in food
preparation. The base usually used for breading or batters are flour base such as wheat flour
or a ground product, like bread or crackers. Some add seasonings to add flavor and some add
sugar for browning.
Coating food
[Food Prep Techniques]
It is a mixture of flour and liquid with other ingredients, such as leavening agents, eggs, and various flavoring materials.
They are used in deep-frying to give a crisp, flavorful, golden brown coating.
Thicker _____ make thicker
coatings. Too thick a _____ makes a heavy, unpalatable coating. M
BATTER
[Food Prep Techniques]
Ex of formulas and variations for batters.
Liquids- milk, water, and beer.
• Eggs may or may not be used.
• Leavenings are frequently used to give a lighter
product. These may be:
• Baking powder
• Beaten egg whites
[Food Prep Techniques]
refers to coating a product with
breadcrumbs or other crumbs or meal before deep frying, pan-frying, or sautéing. Breading creates a golden-brown color and crispness
BREADING
[Food Prep Techniques]
Is a process of soaking food in a seasoned liquid.
MARINATING
[Food Prep Techniques]
Three basic components of marinade
- FAT
- ACID
- SEASONINGS
[Food Prep Techniques]
4 KINDS OF MARINADE
COOKED
RAW
INSTANT
DRY
[Food Prep Techniques]
-used to preserve and enhance
tenderness and flavor of the food.
-is a high concentration solution of salt in water. For other who would want to add more flavor to the dish, a sweetener (such as brown sugar, maple syrup etc.) herbs and spices are added.
BRINING
