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Mise en place (pronounced meez ahn plahs) is 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." It is an effective way
to have efficiency in the kitchen. It helps the food handlers to save time
by having everything/ingredients/cooking materials ready to use. It
eliminates the chance of culinary disasters that occur from lack of
preparation and at the same time, it saves space on counters.
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How to Properly Use Mise En Place

✔Applying the practice of mise en place is a lot easier than the name may
make it sound. To properly use mise en place, follow these simple
guidelines.

✔Have your recipe handy and develop a plan.

✔Gather all of your ingredients, utensils, and equipment needed.

✔One by one, wash, cut, dice, chop, and measure all of your ingredients.
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✔Place them into appropriately sized dishes, bowls, and containers for
easy grabbing.

✔Set your ingredients around your cooking station for better

accessibility.

✔For a larger-scale cooking project, you can place all of your cold
ingredients in containers that fit in a commercial refrigerator to easily
grab from as you cook.
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One of the most essential and basic skill that

every cook or chef must master is their knife skill.
Because knives are the most commonly used in
the kitchen. This chapter will cover their handling
and the different styles of cutting food.
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Knife Safety
The safe use of knives is imperative for obvious
reasons. There are only a few rules to remember,
but they are crucial:

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✔ A sharp knife is a safe knife. Using a dull

knife is an invitation to disaster. If you try
to force a dull knife through the surface of
a food product, it is more likely to slip and
cause an injury.
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Never, ever grab a falling knife. The best way

to avoid having to think about this rule is to
make sure your knife is always completely on
your work surface, without the handle
sticking out into traffic areas.
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✔ Use the right knife for the right job.

✔ Always cut away from never towards
yourself.
✔ When you have a knife, keep your eyes on
the blade. [Link]@[Link]
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✔Carry a knife properly.

✔Never, ever put a knife in a sink full of water.
Always cut on a cutting board. NEVER on Wooden
Tables. Do not cut on metal, glass or marble. This will
ultimately damage a knife's edge.
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Handling Knives
The most frequently used knife is the chef's or French
knife. The positioning of the grip and of the food
under the blade both influence the degree of control
and leverage a person has over the knife . Curl fingers
of quiding hand inward for protection
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A good grip will allow the user to control the

movement of the knife, avoiding slippage.
Resist the temptation to extend your index finger
along the spine of your knife, because that method
results in a lack of control of the angle vou are
working with. Blade & Blade Positions
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A good grip will allow the user to control the

movement of the knife, avoiding slippage.
Resist the temptation to extend your index finger
along the spine of your knife, because that method
results in a lack of control of the angle vou are
working with. Blade & Blade Positions
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Different sections of a blade are used for different tasks (Figure 5.2). The tip
of the blade is usually used for delicate or light tasks. The base of the blade is
good for heavy duty cutting such as chopping off tough base of celery. The
center of the blade is usually used for most other cutting tasks.

Different materials can be used to make a blade. It can be made of carbon

steel, stainless steel, plastic and ceramic blades. The modern kitchen usually
use steels for blades. The best combination of metals is of iron, chromium,
carbon and other metals. It provides no rust and no discoloration of blades.
The blades are easily sharpened and are inexpensive.
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Parts of the Kitchen Knife

Tip, rivets, butt, point,belly (tip), edge,
bolster, spine tang, scales
• Tip: The tip is the end of the blade. The tip serves to create a pivot
point used in several different cutting methods. Includes the
knifepoint.
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• Belly: The belly is the portion between the tip and heel. Knives
with "curvy" bellies and small tips are good in chopping
vegetables as they allow quick and smooth cutting motions.
• Heel: The heel of the blade is the end of the blade just before
the handle, opposite the tip. Some blades have the heel blended
into an extended bolster for more protection at the cost of
versatility
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Bolster: The bolsters' primary function is to actually add strength

where the handle joins the blade. In hidden tang knives, it is
especially important and protects the blade from high shearing
forces that may cause failure. As well, the bolster often formed into
a guard in order to help keep the hand from slipping forward. It
provides more comfort and adds weight to the back of the blade to
create more balance. Bolsters can make sharpening the entire blade
more difficult.
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• Spine: The spine is the back of the blade opposite the

cutting edge.
• Point: This is the front part of the knife. It is used for
scoring and piercing.
• Cutting edge: The cutting part of the blade. It is used for
chopping and slicing.
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Butt: The butt or pommel is there to

serve as a reference point for the hand.
It is. commonly seen indexed to aid in
grip and so the user can identify the
blade orientation by feel. [Link]@[Link]
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CUTTING SYLES
• Uniformity is the usual goal in cutting food. It allows
for even heating and gives food an appetizing
appearance. Cutting styles include slicing, shredding,
dicing (cubing), mincing, and peeling.

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• Slice- Cutting of food into large or thin pieces. The base of the
knife is lifted up and down with a forward and backward motion.
• Julienne- This cut looks like a matchstick and has the nickname
"shoestring." This cut is usually used for vegetables like celery
and onion. It is also a good size for cutting potatoes for French
fries. A julienne of potato is sometimes referred to as an
alumette.
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• Shred- To cut leaf vegetables into thin strips.

• Dice- To cut food into even-size cubes (1/8 to ½ inch)
• Cube- To cut food into even-size cubes (about ½ inch)
• Mince- To chop food into very fine pieces (less than
1/8 inch)
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• Chiffonade- This cut is mainly used for vegetable leaves

and fresh herbs, in particular, basil. The leaves are
stacked, rolled, and then sliced perpendicularly,
creating thin strips.
• Chop- Uneven cutting of foods in small pieces (less than
4 inch) or a coarse chop with ½ or % inch irregular
pieces. [Link]@[Link]
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• Pare- To cut off the outer coating (peel) of vegetables or fruits.

• Brunoise- The brunoise knife cut (pronounced BROON-wahz)
measures 5 mm on each side, which makes it the smallest of
the dice cuts. Brunoise is usually used for garnishes.
• Paysanne- The paysanne cut consists in slices of vegetables
about 1 mm thick. It is useful for soups or trims.
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• Jardinière- French cooking term meaning to cut a vegetable

into thickish batons. This is the size of vegetables commonly
used in frozen vegetable mixes.
• Macedoine- is a French cooking term for a mixture of
vegetables. For a Macedoine of vegetable, the vegetables
should be cut
• into a larger Brunoise of 1/4 inch dice [Link]@[Link]
cut into larger and
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MEASURING INGREDIENTS
•Correct measuring is another essential
aspect of basic food preparation. The
three major steps in measuring are:
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1. Approximating the amount required for a specific measurement

(e.g., 4 ounces of cheese yields 1 cup shredded)

2. Selecting the right measuring utensil

3. Using an accurate measuring technique

• Whether an ingredient is liquid or dry determines the kind of
measuring utensil that will be used. The previous chapter had
describe these in detail.
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• REMEMBER
• To measure liquid ingredients, a graduated measuring cup with a lip for pouring is best
used.
• Flat-topped measuring cups are best for measuring dry

• ingredients. Dry ingredients are best measured by first stirring them to eliminate any
packing or lumps.
• Amounts less than ¼ cup should be measured with measuring spoons.

• An efficient way to blend and distribute ingredients evenly, sift flour with dry ingredients
such as baking soda or salt.
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Few basic equivalents that cooks and food handlers must remember:

• 1 teaspoon about 5 grams (when weighing with water)

• 1 tablespoon = 3 teaspoons

• 2 tablespoons 1 fluid ounce or 28.35 grams

• 1/4 cup 2 fluid ounces

• 1/2 cup 4 fluid ounces

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• 1 cup 8 fluid ounces, 16 tablespoons, or 48 teaspoons

• 1 pint 2 cups, or 16 fluid ounces (1 pound)

• 1 quart 2 pints or 4 cups

• 1 gallon 4 quarts, 8 pints, or 16 cups

• 1 pound 16 ounces

• 1 kilogram 2.2 pounds

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• General units allow measuring with accuracy

especially when using largest measuring device
possible. For example, use 1 tablespoon when
measuring 3 teaspoons of sugar. To measure a
% cup, one should use ½ cup plus ¼ cup.
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Liquids
When measuring liquids, transparent graduated measuring
cups must be used. The cup should sit on a flat surface and all
measuring done at eye level in order to accurately read the line
at the bottom of the meniscus. However, some liquids must be
read at the top of the meniscus such as of milk.
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Viscous liquids, which have a tendency to stick to

sides as they are poured must be scraped by a rubber
scraper to remove remaining contents. If this is not
done, the amount that was measured may diminished
by the amount stuck to the sides. Examples of viscous
liquids are honey, oil, syrup and molasses.
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Eggs
• When measuring eggs, it is helpful to remember the following
volume equivalents:
• 1 large egg = 2 ounces

• 4 large eggs 7 ounces (just under 1 cup)

• 8 to 10 egg whites, or 12 to 14 yolks 1 cup

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Fat
• Manufacturers of butter and margarine have made it easy to measure their
products. For these kinds of product, simply cut off the amount you need,
this is sometimes called as the "stick method."

• Solid fats may also be measured by using the water-displacement method.

For example, if ½ cup of fat is required, a 1-cup liquid measuring cup is filled
with cold water to ½ cup. The fat is added and pressed below the water line
until the water line reaches the 1-cup measuring line.
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• Other Important Things to Remember

• ✔When measuring liquid with less than a quarter cup, you
may use measuring spoon.
• ✔Syringes may also be used to measure small amount of
liquid.
• ✔ Dry ingredients can be measured with measuring spoon.
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• ✔Deep and sweep method is used for dry ingredients such

as sugar or flour. Deep the measuring cup into the
container to get dry ingredients. Sweep excess ingredients
off the measuring cup.
• ✔Weighing scale can be used to measure ingredients by
weight. Weight measurement is more accurate than
volume measurement.
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• Beat: The ingredients are moved vigorously in a back-and-forth, up and

down, and around-and-around motion until they are smooth.
• Blend: Ingredients are mixed so thoroughly that they become one.

• Bind: Ingredients adhere to each other, as when breading is bound to

fish.
• Cream: Fat and sugar are beaten together until they take on a light,
airy texture.
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• Whip: Air is incorporated into such foods as whipping cream and

egg whites through very vigorous mixing, usually with a beater of
some type.
• Fold: One ingredient is gently incorporated into another by hand
with a large spoon or spatula. There are many methods for
combining the ingredients of cakes and other baked products, but
the most commonly used are the conventional (creaming),
conventional sponge, single-stage (quick-mix), pastry-blend,
biscuit, and muffin methods.
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• Conventional (Creaming) Method

• The conventional method, also known as the
creaming or cake method, is the most time
consuming, and is the method most frequently used
for mixing cake ingredients. It produces a fine-
grained, velvety texture.
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• The three basic steps are:

• 1. Creaming

• 2. Egg incorporation

• 3. Alternate addition of the dry and moist ingredients

REMEMBER: The process of creaming begins and ends with the dry
ingredients

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Conventional Sponge Method

• The conventional sponge method, also known as the
conventional meringue method, is identical to the
creaming method except that a portion of the sugar
is mixed in with the beaten egg or egg white, and the
egg foam is folded into the batter in the end.
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•Single-Stage Method-
In the single-stage method, also known as
the quick-mix, one-bowl, or dump method,
all the dry and liquid ingredients are mixed
together at once.
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• Pastry-Blend Method- Fat is first "cut into" the flour

with a pastry blender, or with two knives crisscrossed
against each other in a scissor like fashion, to form a
mealy fat-flour mixture. Once the liquid is added, the
dough should be mixed well, but not beaten at
length for this will toughen the gluten.
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• Biscuit Method -This method is similar to the

pastry method except that all the dry ingredients-
flour, salt, and leavening-are first combined. The
fat is then cut into the flour mixture until it
resembles coarse cornmeal. Liquid is added last.
The dough is mixed just until moistened.
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• Muffin Method- This is a simple, two-stage

mixing method. The dry and moist ingredients
are mixed separately and then combined and
blended until the dry ingredients just become
moist. Over-mixing will result in a tough baked
product riddled with tunnels.
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• Kneading-The pressing, folding and stretching of uniform mixture of dough,

clay and other ingredients.

• Tossing-To mix the ingredients of a recipe, such as salads or pasta, by using

a light lifting and fluffing gesture. The food is gently turned over and mixed
together enabling sauces and food items to be seasoned with the flavors of
each item without breaking them apart. ([Link])

• Stirring-Mixing of ingredients using spoon, spatula or other mixing utensils

in a circular motion.
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SEASONINGS AND FLAVORINGS

• Even the most nutritious or beautifully presented
meal cannot be truly enjoyed or appreciated by the
people eating them if they do not tastes good.
Seasoning and flavorings are added to foods to
enhance their flavor.
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Types of Seasonings and Flavorings

• There are many varieties of seasonings and
flavorings. In this chapter we include salt,
pepper, herbs and spices, marinades, batters
and condiments.
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Salt
Salt is considered the second most frequently
used additive, the first is sugar. Although
introduced as a preservative, the function of
salts expanded to many functions as seen in
table 5.1. [Link]@[Link]
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Function-Description

• Flavor enhancer- The best known function of salt is to enhance flavor of

foods.

• Texture enhancer -Salts contribute texture of ham, processed meats and

bread.

• Color aid-The color of processed meats such as ham, bacon, hot dogs, and
sausage is partially due to salt.
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• Control agent- Bacteria and yeast are sensitive to salt concentrations and so salt is used
to control their growth during fermentation in such foods as bread, cheese, pickles,
sauerkraut, and sausage.

• Binder-Food manufacturers use salt to help form a gel on sausage and other smoked
meat products.

• Preservative-Salt cures and has been used for thousands of years to preserve foods.

• REMEMBER: Salt must be added in small increments because it can overwhelm the taste
buds if too much is added.

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Pepper
•Pepper is just behind salt in popularity as a
seasoning. Pepper is added most frequently
to meats, soups, sauces, and salads.

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• Herbs and Spices

• Herbs: Charlemagne described herbs as "a friend of physicians and

the praise of cooks." Herbs are well known for their seasoning
capabilities in food preparation The best-known seasoning herbs
include basil, sage, thyme, oregano, bay leaves, cilantro, dill,
marjoram, mint, parsley, tarragon, rosemary, and savory. For the
best in flavor and texture, fresh herbs are generally preferred over
dried. [Link]@[Link]
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• Spices: Spices are distinguished from herbs, which are derived

from leaves, by the other parts of the plant from which they are
derived. Some examples include allspice, saffron, cinnamon,
mustard, sesame seeds, ginger and turmeric.

REMEMBER: Although garlic, onions, and shallots can serve as a

spice, they are officially recognized as vegetables.

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• Marinades

• Marinades are seasoned liquids that flavor and tenderize foods, usually
meats, poultry, and fish. A vinaigrette is a marinade used for vegetables
served cold. The basic marinade consists of one or more of the following
ingredients: a.) oil, which helps preserve the food's moisture, b.) acid
(lemon juice, vinegar, wine), which helps to enhance flavor and tenderize
the food during margination and c.) Flavorings or seasonings (herbs, spices),
which add life to the marinated meats and release their natural flavors.
There are different kinds of marinade: cooked, raw, instant and dry.
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Breading and Batters

• Breading and batters enhance the flavor and moisture retention
of many foods. Breading and batters are usually used as "coating"
substances. The base usually used in breading or batters are flour
bases and the addition of binding agent to facilitate cohesion.
Examples of these include eggs and milk. Most foods coated in this
manner are deep-fried, pan-fried, or sautéed to give them a
browned, crisp outer texture. [Link]@[Link]
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Breading
• The flours most frequently used for breading are either
wheat or corn-based. Coating the food lightly in flour,
called dredging or à la meuniere (ala moon-yare), results in
a light, golden crust. Crumb coatings differ in that they are
applied in three steps:
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• a. Dredging into flour to seal moisture and provide base.

• b. The coated food is dipped in an egg wash of beaten eggs and

water or milk. The proteins in the eggs or milk act as binding
agents to "glue" the breading to the food.
• c. Coated food with binding agent is placed in a bowl of crumbs for
final coating.

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Batters
• Another way to coat foods is with batters, which
are wet flour mixtures containing water, starch,
and seasonings into which foods are dipped
prior to being fried.
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Condiments
• Condiments are seasonings or prepared relishes used in
cooking or at the table. Some of the most common
condiments are mustard, ketchup, mayonnaise, relish,
tartar sauce, salsa, barbecue sauce, chili sauce, soy sauce,
horseradish, Worcestershire sauce, chutney, and steak
sauce.
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REMEMBER: Add seasonings early enough in the cooking

process to release their flavor but not so soon, that flavor is
lost. Foods tend to better retain the flavor of seasonings and
flavorings if their surfaces are partially cooked. Professional
chefs refer to it as "sweating." Flavor retention is affected by
length of heating and temperature

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