HMC 1 – Kitchen Essentials and Basic Food

Preparation
First Semester 2021 – 2022

LESSON 4

THE MISE EN PLACE: BASIC FOOD PREPARATION

AND TECHNIQUES

Chapter Learning Objectives:

At the end of this lesson, the student should be able to…
1. recognize the significance and purpose of mise en place;
2. explain the importance of knives and knives skills in the kitchen;
3. list the different parts of a knife;
4. demonstrate how to grip and sharpen knives;
5. demonstrate and apply different cutting, measuring, mixing, and coating techniques; and
6. explain the purpose of preliminary cooking and flavoring in the food preparation process.

Mise En Place

Mise en place (meez-on-plahss) is a French culinary word which means “everything put in place”.
I 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 the meal service.

Also part of the mise en place is the setup of the work station, which includes the assembly of
tools and small wares needed for the preparation, assembly, and preparation of ingredients, as well as
the preparation of the equipment, such as preheating of the oven and line baking sheets, etc.

Preparing quality food is essential, and it is necessary to prepare food ahead of time that will
help the operation run smoothly and serve appropriate meals on time.

The following discussions will deal with the most fundamental skills required for a mise en place.
The most basic of these is knife skills. The principles, such as on how to hold the chef’s knife, how to
maintain a sharp edge, and how to make necessary cuts, are presented.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Handling the Knife

Knife Skills
Knife skills are the most essential and basic skills that a cook or a chef must learn. Because knives
are the most commonly used tool in the kitchen, a cook or a chef should know the different parts of a
knife.

The knife is divided into two main parts: the blade and the handle. Each of the main parts can be
subdivided into different parts, as shown below.

Parts of the Knife

The Blade
The blades of different knives vary in length, thickness, shape, and sizes for their specific parts. The
blade is the part of a knife used for cutting, mincing, chopping, and other dividing tasks. Different
materials are used to make a blade. Blades made of carbon steel or stainless steel is usually used in the
modern kitchen. There are also more affordable knives made of plastic and ceramic blades introduced in
the market. The use of metal knives, however, is still dominant in professional kitchens.
The best metal used for knives is the right mix of iron, chromium, carbon, and other metals. This
material combines the best features of stainless steel and carbon steel. It does not rust or discolor and
can be sharpened easily, but it is expensive. Stainless steel is a hard, durable metal made of chromium
and carbon steel. It does not rust or discolor. Stainless steel also will not transfer or pass a metallic taste
to foods. Unfortunately, the only disadvantage of this is that it is hard to sharpen.

 Point – The point is the front part of the knife where the edge and spine meet. The point is often
used for scoring and piercing.
 Tip – This is the front part of the knife, which includes the knifepoint.
 Belly – It 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, smooth rocking motions on
the cutting board.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

 Cutting edge – The edge is the cutting part of the blade that is used for chopping and slicing. The
edge should always stay sharp and should be made of materials that are resistant against
chipping or breaking.
 Spine – The spine refers to the full thickness portion of the blade, opposite the knife edge.
 Hell – the rear part of the edge opposite to the point where it meets the handle
 Bolster – the part in the middle of the knife which is thick enough to join the knife blade to its
handle. It provides weight and balance to a knife. At the same, it protects the hand from getting
away from the knife edge.

The Handle
The handle is the part where you hold the knife. It covers the tang, rivets for extra security, 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 energy
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
or 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.

Cutting Techniques

Part of the basic preparation is cutting techniques. Cutting techniques play a vital role in training.
Proper cutting techniques ensure uniformity of food cuts. With the regularity of cuts, cooking time will
be predetermined. Precise cut also gives an aesthetic appeal to the food.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

The different cutting techniques shown below will provide you an idea of which is the
appropriate type of cut perfect for the dish.

Cutting Techniques
The following are the most common cutting techniques often found in recipes:
Chop Chopping is the cutting of food in small, uneven pieces with
more or less ¼ inch or a coarse chop with ½ to ¾ inch
irregular pieces.

Minced Mincing is cutting into tiny irregular pieces less than 1/8 inch.

Cube, Dice 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 1/4 inch) uniform cubes.

Pare Paring is cutting off a very thin layer of peel.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Slice Slicing refers to the cutting of food into large or flat thin
pieces.

Julienne Julienning refers to cutting into long, thin strips, matchstick-

like in shape. It is typically used for a firm vegetable like
carrots, cucumbers, or celery. The exact measurement of
julienne should be 5 cm to 10 cm long, 4 mm wide, and 4 mm
thick.

Jardiniere Jardiniere is typically shorter than julienne but much thicker;

it is usually used in dip platters. Vegetables cut in this
manner may be used in soups, stews, or vegetable sides.

Paysanne Paysanne is a broad but thinner cut. TO give a chunkier

texture in vegetables, this cut is used.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Macedoine Macedoine is a cut with larger, thicker cubes based on

the jardinière. It usually is 1 cm in size and is used in
soups and sauces.

To cut macedoine, first, prepare your vegetable

jardinière. Then lay the stick or sticks flat and chop
them into cubes.

Brunoise Brunoise is a tiny cut of 5 mm on each side. Brunoise

cut is often used in sauces because the small pieces
cook down well and release flavors quickly.
Alternatively, a brunoise can also be sprinkled on a
dish as a beautiful colorful garnish.

Chiffonade To make a chiffonade cut, place the leaves to be

chopped in either a stack or roll them tightly. Then use
a smooth rock chop to slice very thin strips.

Remember:
In cutting techniques, it is crucial to practice the proper handling of knives to avoid the cutting of
fingers or other cutting injuries during food preparation. Putting a wet towel underneath the cutting
board will prevent the board from slipping. Harder surfaces will dull the blades quicker, so it is
recommended to use wood or soft plastic for cutting board. Knives should be washed and dried
immediately to prevent them from soaking in water that causes rust.

Other Cutting Techniques

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Flake - to break food into small thin pieces, Crush – to break food into small pieces. Rolling pin,
usually by using a fork. mortar and pestle, blender and food processor can
be used in crushing food.

Grind - to reduce food into tiny particles using a Mash – to crush into a smooth, evenly textured
grinder or a food processor. mixture

Shred - to cut food into narrow strips with a knife Grate – to rub foods against a serrated surface to
or a grater produce shredded or fine bits

Quarter –
Puree - to mash or grind food until completely to cut food with a
knife into four
equal pieces

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Puree - to mash or grind food until completely

smooth, usually in a food processor, blender,
sieve, or food mill

Snip – to use a scissor to cut an object into pieces

to remove sections or to make slits or holes in a
product.

Measuring Techniques
Proper measurement of ingredients is essential to have a successful food product. Too much or
too little of certain elements, such as salt, baking soda, baking powder, and other hot or spicy
ingredients, can affect the texture or taste of the food.

Measuring Equipment
There are different measuring methods and measuring equipment used for liquids, dry
ingredients, and fats.

Measuring Liquid Ingredients Using Different Measuring Equipment

How to Measure Liquid Ingredients Using Liquid Measuring Cup

1. Use a liquid measuring cup for accurately measuring thin liquids such as milk, juice, and oil.
2. Put the cup on a flat surface to get an accurate measurement. Then, pour the liquid in until it
reaches the correct measurement line.
3. Use the meniscus (or measurement line). Lean down until you reach an eye-level on the
measurement cup. When you see the light concave curve in the surface of the liquid, make sure
that the bottom touches the meniscus.

How to Measure Liquid Ingredients Using Spoon

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

1. Use a measuring spoon for a small quantity of liquid. Use measuring spoon if you’re measuring
less than a quarter cup of a thin liquid.
2. To catch the excess liquid, hold the spoon over a separate bowl and gently pour in the liquid until
the spoon is full.

How to Measure Small Amount of Liquid

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

Measuring Dry Ingredients

1. Use a measuring spoon or measuring cup in measuring dry ingredients.
2. Deep and sweep method. This is the most common way of measuring dry ingredients. It requires
dipping your measuring cup into the dry ingredient with the cup overflowing. Take the back of a
knife or a flat spoon handle and sweep the excess across and off of the measuring cup.
3. Spoon and sweep method. Some 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 cup of flour, sifted” means dipping and scooping 1 cup of flour and then sifting it.
 “1 cup of sifted flour” means sifting flour and then measuring out 1 cup.
 “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 way smaller quantity; you can use the thumb and point finger

Measuring Solid Fat Ingredients

Solid fats are weighed in different ways, depending on what type of solid fat it is. There are several
methods, such as the stick method, dry measure method, and water displacement method.

 Stick Method. There are some solid fat ingredients, such as butter, where measurement is found
in the wrapper. Just simply cut off the amount you need.
 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.
 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

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

1. Get a weighing scale. This is measuring ingredients by weight, which is more accurate than a
volume measurement.
2. Turn on the scale and press tare. Place it on a flat surface and turn it on. Press tare to put the
scale back to 0.
3. Set your digital scale by pressing mode. The digital scale offers a variety of measurements. Press
mode to select ounces, grams, or pounds as mode of measurement.
4. Place an empty container on the scale, then press tare. When the scale is already 0, you can now
add the ingredients for weighing.

Mixing Techniques

Mixing is a technique where two or more ingredients are combined and mixed. All terms, such as
mix, combine, and blend, are all referred to mixing.

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, and
food processors.

Mixing Techniques
The following are some examples of mixing techniques:
Creaming is also Beating means to
known as the “sugar- rapidly stir a
shortening” method; batter to
the sugar and incorporate the
shortening fat are ingredients along
blended first then with air
creamed by added thoroughly.
mixing.

Cut-in is another mixing method used to Kneading is

incorporate butter or shortening into dry flour. working the
A pastry blender dough, clay, etc.
or a pastry cutter into a uniform
(also called a mixture by
dough cutter) is pressing, folding,
used. and stretching.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Stirring is to mix a substance(s) in a circular Tossing is to mix

pattern using a spoon, spatula, or other similar the ingredients
utensil. 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.
Whipping is the process of beating an Folding means combining two mixtures of
ingredient vigorously to incorporate air, different thicknesses and weights into one
making the ingredient frothy. (relatively) smooth mixture. This is
accomplished by a specific technique of using
a spoon to lift the two mixtures together,
turning them over, so they combine.

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; and/or
 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.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

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
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.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Procedure for Proper Breading

Setup the Station

Setting up the ingredients in an organized manner will simplify the process and create less mess.
(See figure below.) Right-handed cooks work from left to right. Left-handed cooks work from right to
left, with order of pans reversed, as well.

Product to Bread Pan to hold

be Flour Egg wash crumbs the breaded
breaded Product

1. Pat dry the product. Extra moisture trapped under the coating will cause the food to be soggy
and not fry properly.
2. Season the product. Season each of the flour with a little salt and pepper. The presence of salt in
contact with the frying fat breaks down the fat and shortens its life.
3. Dredge the product in flour to coat evenly. Shake off the excess. Make sure that there aren’t any
bare spots or areas where the flour is thick.
4. Transfer the product to the egg wash pan to coat thoroughly. Remove the product. Let excess
drain off, so the crumb coating will be even.
5. Toss the product in bread crumbs. Cover the product gently with crumbs and make sure it is
coated completely. Carefully drip off the excess, and then transfer it to another pan together
with the breaded products.
6. Chill the breaded product for 15 minutes. This helps flour; egg, wash, and breadcrumbs stick
together. This will prevent breading from falling off during frying.
7. Fry until golden brown.
8. To hold for later service, place the breaded items in a single layer of a pan or rack then
refrigerate. Do not hold very moist items, such as raw clams or oysters. The breading will quickly
become soggy.

Preliminary Cooking and Flavoring Techniques

Some dishes require precooking and flavoring of ingredients to ready the food in advance before
the cooking procedure. A complete cooking procedure, in such a case, is part of the mise en place or
preparation.

Par Cooking

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 pars of a dish
that will be needed for later cooking. Large meat takes a longer time to cook than vegetables, so it can

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

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.

Blanching
Blanching refers to a 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, or pistachios, soften and loosen the skin that can
be easily removed later.

Marinating

Marinating is a 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.

Although acid and enzymes both work on the food surface,

it works in different ways. Highly acidic marinades can toughen
food, while enzymatic marinades can make the surface of the food
mushy. Too much acid in the marinate makes the protein bonds
tighten, squeezing out the water and making the tissue tough. To
avoid tough meats, use only low acid for marination. On the other
hand, the enzymes work almost too well, turning tough meat muscle into mush without passing through
any intermediate stage if tenderness. The longer the meat is marinated, the greater the breakdown of
proteins and the mushier the texture. If you want to have tender meat, the most effective marinades
contain dairy products. Dairy products, such as buttermilk and yogurt, are mildly acidic. With these
characteristics, it will not toughen meat the way a robust acidic marinade does. Moreover, it quite clear
that calcium in dairy products activates enzymes in meat that break down proteins, a process similar to
the way that aging tenderizes meat.

There are three necessary components of a marinade.

1. Fats – 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 long 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 or if the meat is marinated only
for a few hours.
3. Seasonings – Garlic, onion, salt, chili, peppers, sugars, and aromatics are some of the
seasoning that release flavors and life to the marinades. Whole spices release flavors more
slowly, so that are more suitable for long marination.

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Mrs. Chicky P. Natad
 HMC 1 – Kitchen Essentials and Basic Food
Preparation
First Semester 2021 – 2022

Kinds of Marinade

1. Cooked – used when long keeping quality is important. Modern refrigeration has made
cooked marinades less widely used. An advantage of prepared marinades is that spices
release more flavor into the marinade when it is cooked.
2. Raw – most commonly used for long marination under refrigeration
3. Instant – The range of flavors and purposes is wide. Used for marinating a few minutes up
the several hours or overnight.
4. Dry – A dry marinade, also called a dry rub or a spice rub, is a mixture of salt, spices, and
herbs that are rubbed or patted onto the surface of the meat, poultry, or fish. In some cases,
a little oil or a wet ingredient, such as crushed garlic, is mixed with the spices to make a paste.
The item is then refrigerated to allow it time to absorb the flavors. The rub may be left on the
item or scraped off before cooking. This technique is widely used for barbecued meats. Dry
marinades are an effective way to flavor meats.

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. As the food soaks in salt and other
seasonings, the solution penetrates the food and
enhances its flavor.

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Mrs. Chicky P. Natad