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    Technology and Livelihood Education: Home Economics-Cookery Performing Mise' en Place

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    Constancia Perez
    Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

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    Technology and Livelihood Education: Home Economics-Cookery Performing Mise' en Place

    Uploaded by

    Constancia Perez
    36 views3 pages
    Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

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    page 1 module 1

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    Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    36 views3 pages

    Technology and Livelihood Education: Home Economics-Cookery Performing Mise' en Place

    Uploaded by

    Constancia Perez
    Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    NOT

    10
    Technology and Livelihood
    Education
    Home Economics- Cookery
    Performing Mise’ en Place

    Quarter 4 - Module 1:
    Week 1&2

    1
    Lesson
    Performing Mise’ en Place
    1
    What’s New
    Mise’en place is a French term for having all your ingredients measured, cut, peeled, sliced,
    grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It
    is a technique chefs use to assemble meals so
    quickly and effortlessly.

    Practicing mise’en place has several benefits. First, any missing ingredients can be spotted
    before it's too late for a quick trip to the store or your neighbor next door. Second, there is time to
    clean the mixing area as you go along rather than face a counter full of mixing equipment when you're
    done. And finally, you can group ingredients or place them in the order of used to assure all recipe
    steps are included.

    What is it?

    Types of Knives and their uses

    1. French knife or
    chef’s knife - this
    knife is for
    general use in
    chopping, slicing, dicing and
    mincing a wide variety of items.

    2. Utility knife- used for coring, trimming fat


    from meat.

    3. Boning Knife -
    used to remove the
    bones
    and skin from
    meat and fish.

    4. Slicer Knife - used for slicing smoked or


    cooked fish, poultry or any meat.

    5. Butcher knife – used for trimming, stripping meat cuts and slicing
    raw meat and poultry
    6. Scimitar or Steak knife - used to cut steak, chicken and
    pork accurately.

    2
    7. Clever knife – used for slicing through thick meat like ribs or
    cutting through thin bones like poultry bones.

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