Mise En Place The Required Tasks

Up to this point, we have discussed planning the production schedule. Our planning helps us determine what tasks we must do before beginning the final cooking during the meal service period. Chefs refer to performing these preliminary tasks as "doing the mise en place." In many restaurants, especially large ones, the mise en place is extensive. It includes the preparation of stocks, sauces, breadings, and batters as well as the cutting and trimming of all the meat, poultry, fish, and vegetables the chef expects will be needed during the meal service. A large part of a cook's workday is spent doing mise en place.This means that a large part of learning how to cook is learning how to do mise en place. In fact, a large part of this book is devoted to these tasks of preparation. There are many more such tasks than can be included in a single chapter.

The remainder of this chapter discusses the most basic and general skills required for a mise en place.The most basic of these are knife skills. Fundamentals such as how to hold the chef's knife,how to maintain a sharp edge, and how to make basic cuts are illustrated. More specific techniques required for individual food products are explained in appropriate chapters later in the book. For example, vegetable trimming techniques are discussed in the first vegetable chapter, methods for cutting chicken in the first poultry chapter.

(d) Draw the knife across the stone all the way to the heel of the blade.

Continue reading here: Using The Knife

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