mise en place
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8. Mise en Place. MEASURING INGREDIENTS 1. To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right. Use weights and the sliding beam weight to add an amount equal to the amount of the ingredient needed. - PowerPoint PPT PresentationTRANSCRIPT
CHAPTERCHAPTER
On CookingA Textbook of Culinary Fundamentals
Fifth Edition
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Mise en Place
8
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
MEASURING INGREDIENTS 1. To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right. Use weights and the sliding beam weight to add an amount equal to the amount of the ingredient needed.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
MEASURING INGREDIENTS 2. Place the ingredient on the left side of the scale until the two platforms are balanced.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Liquids should be measured in liquid measuring cups, which may be marked in U.S. and/or metric units.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Small amounts of dry ingredients are measured by overfilling the appropriate measuring spoon, then leveling the ingredient.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
PROCEDURE FOR CLARIFYING BUTTER Skimming milk solids from the surface of melted butter.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
PROCEDURE FOR CLARIFYING BUTTER (CONTINUED) Ladling the butterfat into a clean pan.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Toasting sesame seeds in a dry sauté pan on the stove top.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
PROCEDURE FOR MAKING BREADCRUMBS 1. Grind chunks of bread in a food processor.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
PROCEDURE FOR MAKING BREADCRUMBS 2. Pass the crumbs through a tamis or sieve so that they will be the same size.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Bouquet Garni
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Sachet
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Oignon Piqué
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Oignon Brûlé
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Marinating chicken breasts.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Applying a dry rub to beef.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Steeping a vanilla bean and cinnamon sticks in warm milk to extract their flavors.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Steeping raisins in hot water to rehydrate.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Figure 8.1 Setup for the standard breading procedure.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Figure 8.2 Setup for the standard battering procedure.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Blanching and Parboiling 1. Blanch or parboil the food as desired in boiling water.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Blanching and Parboiling 2. Remove the food from the cooking liquid and submerge it in ice water to refresh.
Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
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On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel
Chilling Vanilla Custard Sauce in an ice bath.