- mise en place

- formulas and measurement

- converting formulas
- costing of recipes
 mise en place
• The French term “mise en place” literally means “to
put in place” or “everything in its place”
• Gathering and preparing the ingredients to be
cooked
• Assembling the necessary tools and equipment
 Selecting Tools and Equipment

• Knives should be sharpened

• Measuring devices checked for accuracy
• If necessary, ovens and cooking surfaces should be
preheated
• Serving plates, utensils, hand tools, and necessary small
wares should be gathered nearby
 Selecting Tools and Equipment

• Foods should be gathered, measured and stored

conveniently at the proper temperature
• All equipment should be clean and sanitary
• Mixing bowls, saucepans, and storage containers should
be the correct size
• Hand towels, disposable gloves, and trash should be
placed nearby
 Preparing Ingredients
• Consider these tasks as part of Mise En Place
– Clarifying butter
– Toasting nuts and spices
– Making bread crumbs
– Marinades- add flavor, tenderize
– Rubs and pastes – add flavor to foods
– Blanching foods
– Set up for breading or battering foods
 Formulas and Measurement

• Accuracy in measuring baking ingredients produces

good quality products. Behavior of ingredients when
combines in a recipe is not only dependent on the
kind we used but also on the amount. Measuring the
right amount of ingredients depends largely on using
standard measuring tools and the correct techniques
so that accuracy is obtained.
 Formulas and Measurement

• The methods commonly used in measurements are by

volume, by weight, and by unit. Standard measuring
spoons and cups are examples of tools for volumetric
measures. The weighing scale is a tool for weight
measurement.
Measuring tools

Weighing scale
 Converting measurements for volume
1 teaspoon (tsp.)= 4.9 milliliters 1 quart (qt) = 4 cups
1 tablespoon (tbsp.) = 3 teaspoons 2 pints
½ fluid ounce 1 gallon (gal)= 16 cups
14.8 milliliters 8 pints
1 cup (c) = 16 tablespoons 4 quarts
48 teaspoons 1 peck (pk) = 8 quarts
8 fluid ounces 1 liter (L) = 1000 milliliters
1 pint (pt) = 2 cups 1.06 quarts
Converting Measurements for weight

1 gram (g) = 0.035 ounces

1 kilogram (kg) = 2.21 pounds
1 ounce (oz) = 28.35 grams
1 pound (lb) = 435.59 grams
 Converting formulas

• Always read through any formula completely before you

start.
• When increasing or decreasing a formula, equipment
modifications may be necessary.
• Once you have read through and evaluated or modified the
formula, assemble your equipment and ingredients—the
baker’s mise en place.
 Formula Conversion Factor (FCF)

• (FCF) = Desired yield/Original yield

• Converting to a common unit of measure
– For some ingredients, straightforward multiplication or division is all that is
needed.
– To convert for a different number of servings, use the following formula.
• Number of servings × Serving size = Total yield
– To convert for a different serving size, determine the total original yield of
the formula and the total desired yield, and then determine the FCF.
 Formula Conversion Factor (FCF)
• First total desired yield.
• 4 × 2 fl oz = 8 fl oz (total original yield)
• 40 × 2 fl oz mine the total original yield of the formula and the = 80
fl oz (total desired yield)
• Then determine the formula conversion factor.
• 80 fl oz/ 8 fl oz = 10 (the formula conversion factor or FCF)
• Modify the formula as described above by multiplying formula
measures by 10.
 Volume vs. Weight Measurement

• The volume measure • For example, suppose that 1 cup

of another ingredient all-purpose flour = 4 ounces.
can be converted into • If a recipe calls for 3 cups of
a weight if you know flour, but you only have a scale,
how much a cup of the use the conversion.
ingredient (prepared • 3 cups x 4 ounces/cup = 12 ounces
as required by the
formula) weighs.
 Converting formulas
• To convert metric grams to ounces or pounds: Divide grams
by 28.35 to determine ounces. Divide grams by 454 to
determine pounds.
• To convert fluid ounces to metric milliliters: Multiply fluid
ounces by 30 to determine milliliters.
• To convert metric milliliters to fluid ounces: Divide
milliliters by 30 to determine fluid ounces.
 Thermometers
• Types:
– Instant-read thermometer
– Candy thermometer
– Stem thermometer
– Probe thermometer
• To check a thermometer’s accuracy,
let it stand for 10 minutes in boiling
water. It should read 212°F/100°C.
 Converting formulas
•  To convert Celsius to Fahrenheit: Multiply the degrees
Celsius by 9. Divide the result by 5, and add 32 to get the
Fahrenheit equivalent. () + 32 = °F
• To convert Fahrenheit to Celsius: Subtract 32 from the
degrees Fahrenheit. Multiply the result by 5, and divide the
result by 9 to get the Celsius equivalent. = °C
 COSTING OF RECIPES

Whether you are starting a food service business or

creating a family budget, it is important to know
how much a meal costs. Just like in baking, we need
to determine the cost per serving of a recipe.
 COSTING OF RECIPES
REGINA’S CHOCOLATE CAKE
RECIPE
• 1 teaspoon salt
• 2 cups of sugar
• 2 eggs
• 1 & 3/4 flour
• 1 cup milk
• 3/4 baking cocoa
• 1/2 cup veggie oil
• 1 & 1/2 teaspoons baking powder
• 2 teaspoon of vanilla extract
• 1 & 1/2 teaspoons of baking soda
• 3/4 to 1 cup coffee
 COSTING OF RECIPES
• STEP 1:
• Fill in the
ingredients and
their imperial
measurements
(imperial
measurements are
cups and teaspoon
measurements)
 COSTING OF RECIPES
• STEP 2:
• Using a calculator to do the math, determine how much each ingredient costs. (We’ve
included a column to show the math used for each ingredient. You don’t need to show
this detail in your own recipes.)
• Examples:
• 14 oz. of sugar x .04 cents = .56 cents.
• 1.5 tsp. of baking soda costs my cost less than 1 cent, but I do add one penny to my
ingredient costs.
• 2 eggs that are .13 each = .26 cents
• 1 cup of oil is .48 cents, but I only need 4 oz (1/2 cup). 1/2 of .48 cents is = .24 cents
Thank you for
listening!
God bless us all   