Mise en Place
Mise en Place
Mise en Place
The Problem -:
Every food service operation faces a basic conflict
between two unavoidable facts:
1. There is far too much work to be done in a kitchen to leave
until the last minute so some work must be done ahead.
2. Most food are at there best quality immediately after
preparation and they deteriorate as they are held.
Planning & Organizing
Production
The Solution-:
1. Break down each menu into its stages of production.
2. Determine which stages may be done in advance.
3. Determine the best way to hold each item at its final stage of pre-
preparation
4. Determine how long it takes to prepare each stage of each recipe. Plan a
production schedule beginning with the preparation that takes the
longest.
5. Examine recipes to see if they might be revised for better efficiency and
quality as served.
The Goal-:
The goal of pre-preparation is to do as much work in advance as possible
without loss of quality. Then at service time, all energy can be used for
finishing each item immediately before serving with the utmost attention
to quality and freshness. Many preparation techniques in common use are
designed for the convenience of the cooks at the expense of quality.
Remember quality should always take highest priority.
Mise- en- Place
Some of the basic things which comes under Mise-en place are as follows-: