The Mise en Place: Basic Food Preparation &

Techniques
Prepared by: Prof. Catherine I. Delgado, MSIT, LPT
 :
Learning
1. Recognize the significance and purpose of mise
en place

Objectives: 2. Explain the importance of knives and knives

skills in the kitchen
3. List the different parts of a knife
4. Demonstrate hot to grip and sharpen knives
5. Demonstrate and apply different cutting,
measuring, mixing, and coating techniques
6. Explain the purpose of preliminary cooking and
flavoring in the food preparation process
Mis En Place (meez-on-plahss)

Is a French culinary word which means “everything put in place.”

 It refers to the pre-preparation before cooking,

which involves a series of steps and stages that
require extended hours due to the complexities
of the tasks.

 It encompasses food pre-preparation, including

par cooking and blanching; cutting and trimming
of all the meat, poultry, fish, and vegetables; and
breading and battering that will be needed
during meal service
Mis en Place

 Also part of the mis en place  Preparing quality

is the setup of the work food is essential, and
station, which includes the it is necessary to
assembly of tools and small prepare food ahead
wares needed for the of time that will help
preparation, assembly, and the operation run
preparation of ingredients, as smoothly and serve
well as the preparation of the appropriate meals on
equipment, such as time.
preheating of the oven and
line baking sheets, etc.
Handling Knife skills are the most essential and
K n i f e basic skills that a cook or a chef must
learn. Because knives are the most
commonly used tool in the kitchen, a
KNIFE Skills cook or a chef should know the different
parts of a knife.
Parts of the Knife
spine

point tang
tip
belly bolster
rivet
cutting edge heel
butt

Blade Handle
P a r t s KNIFE
The blades of different
knives vary in length, POINT – is the front part of the knife where the edge and spine meet. If
thickness, shape, and is often used for scoring and piercing
sizes for their specific
parts. TIP – is the front part of the knife, which includes the knifepoint
 The blade is part of a
knife used for cutting,
mincing, chopping BELLY – is 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,
and other dividing smooth rocking motions on the cutting board.
tasks.
CUTTING EDGE- is the cutting part of the blade that is used for chopping and slicing. The edge should
 The best metal used always stay sharp and should be made of materials that are resistant against chipping or breaking.
for knives is the right
mix of iron,
chromium, carbon SPINE- refers to the full thickness portion of the blade, opposite the knife edge
and other metals.

6
This material
combines the best HEEL – the rear part of the edge opposite to the point where it meets the
features of stainless handle

7
steel and carbon
steel. It does not rust BOLSTER – the part in the middle of the knife which is thick enough to join
or discolor and can be the knife blade to its handle. It provides weight and balance to a knife. At
sharpened easily, but the same, it protects the hand from getting away from the knife edge.
it is expensive.
HANDLE
 The handle is the part where you hold the
knife.
 It covers the tang, rivets for extra security
handle and the butt.
 The handle can be made of different
materials such as wood, plastic, and ivory, or
sometimes, it comes with one piece of solid
metal.
 When buying a knife, it is important to
consider the fit of your hand grip to the
handle-if it feels solid. The weight should be
even to the blades to some extent to save
your time in cutting.
 HOW TO GRIP A
KNIFE
An excellent way to hold a knife is to
place the index finger and the
thumb opposite each other on either
of the sides of the blade, while the
remaining three fingers are sort of
loosely curled around the handle

A good grip will enable the

user to control the
movement of the knife,
avoiding slippage
 u t t in g
C Te c h n i q u e s
Cutting techniques play a vital role in training. Proper cutting
techniques ensure uniformity of food cuts. The regularity of cuts,
cooking time will be predetermined. Precise cut also gives an
aesthetic appeal to the food.
Cubing –refers to the cutting
of food items into small (about ½
inch) uniform cubes.
Dicing – refers to the cutting
of food items into very small (1/8
to ¼ inch) uniform cubes

Chopping Mincing
Is the cutting of food in small uneven pieces Is cutting into tiny irregular
with more or less ¼ inch or a coarse chop pieces less than 1/8 inch
with ½ to ¾ inch irregular pieces
 u t t in g
C Te c h n i q u e s

Julienning–refers to
the cutting into long thin
strips, matchstick-like in
shape. It is typically used
for a firm vegetables like
carrots, cucumbers, or
Paring celery. The exact
Slicing measurement of julienne
Is cutting off a very thin layer of peel.
should be 5 cm to 10 cm
Refers to the cutting
long, 4 mm wide, and 4 mm
of food into large or
thick
flat thin pieces
 u t t in g
C Te c h n i q u e s

Macedoine– is a
cut with larger, thicker
cubes based on the
jardinière. It is usually
is 1 cm in size and is
used in soups and
Jardiniere Paysanne sauces.
Is typically shorter than julienne but much Is a broad but thinner To cut macedoine, first
thicker; it is usually used in dip platters. cut. To give a chunkier prepare your
Vegetables cut in this manner may be used texture in vegetables, vegetable jardiniere.
in soups, stews or vegetables sides this cut is used. Then lay the stick or
sticks flat and chop
them into cubes
 u t t in g
C Te c h n i q u e s

Chiffonade
To make a chiffonade
cut, place the leaves
Brunoise to be chopped in
Is a tiny cube cut of 5 mm on each side. either a stack or roll
Brunoise cut is often used in sauces them tightly. Then use
because the small pieces cook down well a smooth rock chop to
and release flavors quickly. Alternatively, a slice very thin strips.
brunoise can also be sprinkled on a dish as
a beautiful colorful garnish
REMEMBER:
In cutting techniques, it is crucial to
practice the proper handling of 01
knives to avoid the cutting of fingers
or other cutting injuries during food Putting a wet towel
preparation. underneath the cutting board
02 will prevent the board from
slipping.
Harder surfaces will dull
the blades quicker, so it
is recommended to use
03
wood or soft plastic for
cutting board.
Knives should be washed
and dried immediately to
04
prevent from soaking in
water that causes rust.
 t h e r
O C u t t i n g
Te c h n i q u e s

crush –to break

food into small pieces.
Rolling pin, mortar
and pestle, blender
and food processor
can be used in
Flake Grind crushing food.
To break food into small thin pieces, usually To reduce food into
by using a fork tiny particles using a
grinder or a food
processor
 t h e r
O C u t t i n g
Te c h n i q u e s

Puree –to mash or

grind food until
completely smooth,
usually in food
processor, blender,
sieve, or food mill
Mash Shred
To crush into a smooth, evenly textured To cut food into
mixture narrow strips with a
knife or a grater
 t h e r
O C u t t i n g
Te c h n i q u e s

Quarter
To cut food with a
Grate knife into four equal
To rub foods against a serrated surface to pieces
produce shredded or fine bits
 ACTIVITY TO WORK ON:

1) Demonstrate how to grip a knife

2) Search for a recipe and demonstrate the
different cutting techniques applied in
the recipe. Use videos to describe the
proper grip of the knife and cutting
techniques used in the recipe
 Measuring Liquid Ingredients
U s i n g DINNERDSPECIAL
i f f e r e n t
Measuring Equipment

Measuring Techniques Measuring Equipment

Proper measurement of ingredients is essential to have a There are different measuring methods
successful food product. Too much or too little of certain elements and measuring equipment used for
such as salt, baking soda, baking powder and other hot or spicy liquids, dry ingredients and fats
ingredients, can affect the texture or taste of the food
How to Measure
Liquid Ingredients
U s i n g L i q u i d
Measuring Cup

Use a liquid measuring cup for

1 accurately measuring thin liquids

such as milk, juice and oil

Put the cup on a flat surface to get an

2 accurate measurement. Then, pour the

liquid in until it reaches the correct
measurement line.

Use the meniscus (or measurement line).

Lean down until you reach an eye-level
on the measurement cup. When you see

3 the light concave curve in the surface of

the liquid, make sure that the bottom
touches the meniscus.
 How to Measure
Liquid Ingredients
U s i n g S p o o n
Use a measuring spoon for a small quantity of liquid. Use
1 measuring spoon if you’re measuring less than a quarter cup
of a thin liquid.

To catch the excess liquid, hold the spoon over a

separate bowl and gently pour in the liquid until the
2 spoon is full.
How to Measure
Small Amount of
Liquid Ingredients

Use a syringe in
1 measuring a small
amount of liquid. This
tool can also give an
accurate result of
measurement for low
volumes of liquid
 How to Measure
Dry Ingredients

1 1 Use a measuring spoon or measuring

cup in measuring dry ingredients.

Deep and sweep method. This is most

common way of measuring dry ingredients.
It requires dipping your measuring cup into

2 2 the dry ingredient with cup overflowing. Take

the back of a knife or a flat spoon handle
and sweep the excess across and off the
measuring cup

Spoon and sweep method. Some

3 3 recommend using a spoon in filling up
the measuring cup with dry ingredients
before sweeping the overflow
 Things to Remember
Read the list of ingredients and corresponding instructions to give you a clue
on how to measure the ingredients

1 “1 cup of flour, sifted”

means dipping and scooping 1 cup of
flour and then sifting it.

2 “1 cup of sifted flour”

means sifting flour and then
measuring out 1 cup.

3 “1/2 cup of packed brown sugar”

means compressing the brown sugar into the ½
cup measuring cup rather than scooping out ½
cup of brown sugar and then packing it down.
Dashes and Pinches

This is
smaller quantity;
you can use the
thumb and point
finger
Measuring Solid
Fat Ingredients

Stick Method
1 There are some solid
fat ingredients, such as
butter, where
measurement is found
in the wrapper. Just
simply cut off the
amount you need.
Measuring Solid
Fat Ingredients
Dry Measure Method

Pack the solid fat into

the measuring spoon or
cup then press firmly to
remove air. Level the
top and use a rubber
scraper to remove fat in
the measuring spoon or
cup
Measuring Solid
Fat Ingredients
Water Displacement Method

 Subtract the amount of fat

which will be measured from 1
cup marker in the measuring
cup.
 You have the right
measurement when the water
reaches the 1 cup level in the
measuring cup when you
combine fat and water
 Measuring by Weight

3. Set your digital scale by 4. Place an empty

1. Get a weighing scale. 2. Turn on the scale
pressing mode. The digital container on the scale,
This is measuring and press tare. Place it
scale offers a variety of then press tare. When
ingredients by weight, on a flat surface and
measurements. the scale is already 0,
which is more accurate turn it on. Press tare to
Press mode to select you can now add the
that a volume put the scale back to 0.
ounces, grams, or pounds ingredients for weighing.
measurement
as mode of measurement
 M I X I N G
TECHNIQUES
MIXING – is a technique where two or more
ingredients are combined and mixed. All
terms, such as mix, combine, and blend,
a r e r e f e r r e d t o m i x i n g
Mixing
Techniques Mixing tools and techniques are used to
blend foods in a variety of ways and
achieve an array of textures. Different tools
and appliances are used in this technique. It
includes spoon, forks, blenders, food
processor, egg beater, electric mixer,
w o o d e n s p o o n , e t c .
 BEATING-
means to rapidly
stir a batter to
incorporate the
ingredients along
MIXING TECHNIQUES

with air
thoroughly.

CREAMING- Is also known as

the “sugar-shortening” method;
The sugar and shortening fat
are blended first then creamed
by added mixing.
 KNEADING- is
working the
dough into a
uniform mixture
by pressing,
MIXING TECHNIQUES

folding and
stretching

CUT-IN- is used to incorporate

butter or shortening into dry
flour. A pastry blender or a
pastry cutter (dough cutter), a
fork, or knife is used.
 FOLDING-
combining 2
mixtures of
different
thickness and
MIXING TECHNIQUES

weights into one

smooth mixture.

WHIPPING- is the process of

beating an ingredient
vigorously to incorporate air
making the ingredient frothy.
 STIRRING- is to
mix a
substance(s) in a
circular pattern
using a spoon,
MIXING TECHNIQUES

spatula, or other
similar utensil

TOSSING- is to mixed 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, enabling
sauces and food items to be seasoned with
the flavors of each item
DISCUSSION QUESTIONS
Give the correct answer in the blank.

___________1. It is used to incorporate butter or shortening into dry flour.

___________2. It is the process of beating an ingredient vigorously to incorporate air,
making the ingredient frothy.
___________3. It is to work dough into a uniform mixture by pressing, folding, and
stretching.
___________4. Enumerate the measuring equipment used for dry ingredients.
___________5. Enumerate the measuring equipment used for liquid ingredients.

ACTIVITY
 Search for a cake/cookies recipe and
demonstrate proper measuring and
mixing.
 Use video to describe the measuring and
mixing techniques used in the recipe
 Coating Techniques
Coating food with a batter and breading is one of the conventional techniques used in food preparation. The base usually used for breading or
batters are flour bases, such as wheat flour or a ground product like bread or crackers. Some add seasonings to add flavor, and some add sugar for
browning.
Many dry breading has some type of binding agent to facilitate cohesion of the breading during cooking, serving, and consumption. The same is true
for batters, which also contain water, eggs, and/or milk. To facilitate adhesion of the dry breading to the base food, the use of components, like milk,
beaten egg, egg white, or a combination of these foods, is often required. Chemical leavenings are added to get a “puffy” coating in battered
products.
Coatings on foods serve a variety of functions, which include:
• Keeping the base food moist
• Adding flavor to the base food
• Enhancing sensory properties (e.g., flavor, texture) of the base food and the final product.
Batters
 A batter 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 batters make thicker coatings. A
batter that is too thick makes a massive,
unpalatable coating.

There are many formulas and variations

for batters.
1. Liquids-milk, water, and beer
2. Eggs may or may not be used.
3. Leavenings are frequently used to
give a lighter product. These may be:
 Baking powder
 Beaten egg whites or
 Carbonation from beer or seltzer
 Breading
 Refers to coating a product with bread
crumbs or other crumbs or meal before deep-
frying, pan-frying, or sautéing.
 Breading creates a golden brown color and
crispness.
The standard breading technique applies the following three
steps.
1. Dredging in flour – it helps the breading stick to the
product
2. Moistening in egg wash – a mixture of eggs and a liquid,
usually milk or water. More eggs give higher binding power
but increase the cost. A small quantity of oil is occasionally
added to the egg wash.
3. Coating with crispy bread crumbs – combine with the
egg wash to create a crisp, golden coating when fried.
Fine, dry bread crumbs are most often used and give good
results. Also popular are the Japanese-style dry bread
crumbs called panko (Japanese for “bread crumbs”)
These coarser crumbs provide a pleasing texture to fried
items. Other products used are fresh bread crumbs,
crushed corn flakes or other cereal, cracker meal, and
cornmeal.
 Procedure for Proper Breading

PRODUCT BREAD PAN TO HOLD

TO BE FLOUR EGG WASH CRUMBS THE
BREADED BREADED
PRODUCT
 Procedure for Proper Breading
Pat dry the products – Extra moisture trapped under the coating will cause the
1 food to be soggy and not fry properly.

Season the product – Season each of the flour with a little salt and pepper. The
2 presence of salt in contact with the frying fat breaks down the fat and shortens its
life.

Dredge the product in flour to coat evenly. Shake off the excess. Make sure
3 that there aren’t any bare spots or areas where the flour is thick.

Transfer the product to the egg wash pan to coat thoroughly. Remove the
4 product. Let excess drain off, so the crumb coating will be even.
 Procedure for Proper Breading
Toss the product in bread crumbs. Cover the product gently with crumbs and
5 make sure it is coated completely. Carefully drip off the excess, then transfer it to
another pan together with the breaded products.

Chill the breaded product for 15 minutes. This help flour, egg wash, and
breadcrumbs stick together. This will prevent breading from falling off during
6 frying.

7 Fry until golden brown.

To hold for later service. Place the breaded items in a single layer on a pan or
8 rack then refrigerate. Do not hold very moist items, such as raw clams or oysters.
The breading will quickly become soggy
 Activity
Cooking Fried Chicken

 Demonstrate proper coating  Wear the complete

technique. Personal Protective
Equipment (apron,
chef coat, hair net,
 Use video to describe the face mask,
proper breading procedures black/checkered
used in the recipe. pants/slacks)

 Use a disposable hand

gloves
 Preliminary Cooking and Flavoring Techniques
Par Cooking
 Refers to the partial cooking of food that can be
finished or reheated for later use.
 Par cooking is used to manage cooking time. It
is used to prepare and assemble several parts
of a dish that will be needed for later cooking.
 Large meat takes a longer time to cook than
vegetables, so it can be cooked ahead of time
and be finished later with vegetables.
 This technique is the best way to prepare
particular ingredients that come together in the
end.
 Preliminary Cooking and Flavoring Techniques
Blanching
 Refers to cooking technique in which food is
briefly immersed in steam or boiling water or fat.
 It is a process where heat is used as a
pretreatment to inactivate enzymes that cause
browning, as well as textural changes and off-
flavors.
 Blanching helps the vegetables and fruits such
as tomatoes and peaches, as well as some nuts,
almonds, pistachios, soften and loosen the skin
that can be easily removed later
 Preliminary Cooking and Flavoring Techniques
Marinating
 Is the process of soaking food in a seasoned
liquid.
 Acids (such as vinegar, lemon, juice, or wine)
and enzymes (such as pineapple, papaya or
ginger) are popularly used as they help
enhance flavors and tenderize the food during
marination.
 If you want to have tender meat, the most
effective marinades contain dairy products such
as buttermilk and yogurt.
 Three necessary components of marinade
1. Fats – such as olive oil, canola oil, coconut milk, full-fat
yogurt, or other vegetable oil, help in the preservation of
the food’s moisture. The fat-soluble flavors are absorbed
by the meat during marination, making the meat more
flavorful. More often, fat is not used because it only floats
on top, especially during marination.

2. Acids – be cautious when using acid in marinating. Strong

acids make the meat tough. Strong acids can be used in
marinades if they are in small quantities of if the meat is
marinated only for a few hours.

3. Seasonings – garlic, onion, salt, chili, peppers, sugars

and aromatics are some of the seasonings that release
flavors and add life to the marinades. Whole spices
release flavors more slowly, so they are more suitable for
long marination.
 Kinds of Marinade
Cooked Raw Instant Dry

Used when long Most commonly used The range of flavors A dry marinade, also called a dry rub
keeping quality is for long marination and purposes is or a spice rub, is a mixture of salt,
wide. Used for spices, and herbs that are rubbed or
important. Modern under refrigeration
patted onto the surface of the meat,
refrigeration has made marinating a few
poultry, or fish. In some cases, a little
cooked marinades less minutes up to oil or a wet ingredient, such as
widely used. An several hours or crushed garlic, is mixed with the
advantage of prepared overnight spices to make a paste. The item is
marinades is that then refrigerated to allow it time to
spices release more absorb the flavors. The rub may be
flavor into the marinade left on the item or scraped off before
cooking. This technique is widely
when it is cooked.
used for barbecued meats. Dry
marinades are an effective way to
flavor meats.
 Preliminary Cooking and Flavoring Techniques
Brining
 A brine is a high concentration solution of salt in
water.
 For others who would want to add more flavor to
the dish, sweeteners, (such as brown sugar,
maple syrup, etc.) herbs, and spices are added.
 Brining is used to preserve and enhance the
tenderness and flavor of the food.
 Meat, fish and vegetables are set in brines as a
form of marination to cure or pickle the food to
extend its shelf life.
 The salt solution dissolves the protein in muscle,
and the salt and protein reduce moisture loss
during cooking, making the food tender and juicy
 Discussion Questions
Give the correct answer in the blank.
1) _________________________
It is cooking technique in which food
is briefly immersed in steam or
boiling water or fat.
2) ___________________________
It is a process of soaking food in a
seasoned liquid.
3) ____________________________
It refers to partial cooking of food
that can be finished or reheated for
later use.

4) ____________________________
It is used to preserve and enhance
the tenderness and flavor of the food

5) ____________________________
Enumerate the three components of
a marinade.
Thank you