Culinary Fundamentals With Lab: Lesson 2

Culinary Fundamentals
with Lab
Lesson 2
Organizing and
Preparing Food
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Mise en Place
Is a French Term which means “to put in place”.
In culinary context, it is gathering and preparing

ingredients and assembling tools and equipment.
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Before you begin with Mise en Place, you need to identify what is needed on the menu.
Writing a Preparation
List
The menu determines what is

needed. You must identify all your
dishes that are your responsibilities.
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Identifying components correctly Tools and equipment selection
 During the time when you are checking  Your selection of tools and
the mise-en-place that is on hand, you equipment appropriate to the work
must take great care to ensure that the
to be done will greatly affect your
components are identified correctly and
that the condition of each is to enterprise efficiency. Equipment that is
standard. Stocks, sauces, and dressings inappropriate or the wrong size for
are easily confused if they have not been the task will slow your work rate
labeled when they have been stored. and may also produce an inferior
product.
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Safe and hygienic use Safety with powered Safety with food washing
of selected equipment equipment before cutting
 Before you begin the use  Items or equipment that  Almost without
of items of equipment are powered by electricity exception, it is a
that are new to you, it is can pose danger not only
your responsibility to to the operator but also to must that you wash
learn their assembly and those nearby. If you intend vegetables and fruits
operation to ensure your to use such tools, it is your as the first process in
safety of yourself and responsibility to ensure their preparation.
your workmates. your safety and your
workmates safety as well.
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General Safety
1. Use the correct knife for the task at hand.
2. Always cut away from yourself.
3. Always cut on the cutting board.
4. Keep knives sharp.
5. If it is necessary to carry a knife to another place in the
kitchen, you should hold it by the handle with the point
downwards.
6. Never leave your tools unattended next to the wash up area.
7. If your knife falls off the bench never attempt to catch it.
8. Always wash and dry your knives with your hand towards the
back of the knife, away from the cutting edge.
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The Blade
The blade is the part of the knife used for cutting, mincing, chopping, and other dividing tasks.
The tip: The front part of the blade with a point where the spine and the edge meet. It is used mainly for scoring
and piercing, and is an exceptionally important feature on a paring or a boning knife.
The belly: 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, smooth rocking motions on the cutting board.
The cutting edge: The sharp part of the blade that is used for chopping and slicing.
The bolster: The thick metal part in the middle, where the blade meets the handle. The bolster adds weight and balance,
and is seen more often on forged knives than stamped ones.
The heel: The rear end of the blade, close to where it meets the handle. This is the part that you can transfer the most force
to. A sharp and strong heel can be very useful, especially on a boning knife or a chef's knife, as you may need it to cut
through tough skin or some fibrous veggie at times.
The Handle
The handle is where you’re supposed to hold the knife.
The tang: The part that extends from the blade to run into the handle of the knife. The tang may run through the whole
handle (full tang), or only part of it (partial tang). Knives with full, thick tangs are more well-balanced, and are less
likely to break at the handle.
The rivet: The metal pin used to fasten the scales and the tang. A good full tang knife usually comes with three rivets.
The butt: The part at the end of the handle. On bigger knives, the butt is usually covered with metal to increase
balance, durability, and stability of the whole item. A large metal butt, however, may also add a bit of weight. That is
why not every knife comes with one.
The basic types of kitchen knives that one would use in the kitchen are:
•Chef Knife – Ideal for everyday cooking like mincing and chopping vegetables
•Utility Knife- Smaller knife ideal for chopping or mincing smaller vegetables
•Paring Knife – Used to cut, chop, or slice fruits and vegetables
•Bread Knife – Has a long serrated edge ideal for slicing soft, fluffy foods
•Santoku Knife – Ideal for cutting, dicing, and mincing fish and vegetables
Forged knives
A forged knife is any kind of knife which has been forged from a single piece of metal. To construct a forged knife, a
block of steel is hammered into shape using a powerful press, before being honed and sharpened. The handle is then
added, before the blade undergoes a final shine and polish.
Stamped knives
Stamped knives are made using a single sheet of steel, which is then cut out into the shape of a blade using a powerful
stamping machine — a bit like a cookie cutter. The handle is then added, and the knife undergoes hardening,
sharpening and polishing to create a keen edge and a smooth finish.
Thank you
20XX 17

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Culinary Fundamentals

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In culinary context, it is gathering and preparing

The menu determines what is

•Paring Knife – Used to cut, chop, or slice fruits and vegetables

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