MISE

EN
PLACE
Mise en place (me-zan-plas)
- is a French culinary term that
translates to "everything in its place."
- It refers to the practice of preparing
and organizing all the ingredients,
tools, and equipment needed for
cooking before you start the actual
cooking process.
 THE HISTORY OF MISE EN PLACE
While mise en place is now ingrained in kitchens across the
world, this wasn’t always the case. Near the middle of the 19th
century, Auguste Escoffier, a former soldier, entered the
culinary world. As he advanced through kitchens, he used his
experience with strict military systems and clear rules to
develop the mise en place system.
At first, not everyone agreed with Escoffier’s rigid
organizational methods. However, once they saw how mise en
place helped with kitchen workflow, these previous naysayers
adopted the practice. Today, this technique is one of the
foundations of any functioning kitchen.
 The Importance of Mise en Place in a
Kitchen
1. By making sure ingredients are prepped and
workstations are organized before you begin assembling
a dish, you’ll save time. And not only will you waste
fewer precious minutes completing prep work, but you’ll
also eliminate unnecessary steps or duplicate work in the
kitchen.
 This means you can focus on time-
sensitive actions, like stirring a sauce so it
doesn’t burn or flipping a scallop as soon
as it’s perfectly seared. Plus, when people
aren’t running back and forth grabbing
ingredients and tools, kitchens are calmer
(and therefore safer) places to work.
2. Mise en place also allows for better service.
When diners walk into a restaurant, they expect to
promptly receive well-composed dishes. Forcing
guests to wait an hour for dinner or churning out
flawed dishes with missing ingredients are surefire
ways to end up with unhappy diners and poor
reviews. To keep delectable, perfectly-cooked
dishes coming out of the kitchen on time, proper
preparation and organization are vital.
APPETIZERS
- often referred to as
"starters" or "hors
d'oeuvres,"

- are small dishes or

finger foods served
before the main
course of a meal.
- are designed to stimulate
the appetite and provide a
flavorful and often visually
appealing introduction to
the dining experience.

- can be served at various

types of gatherings, such as
parties, events, or formal
dinners, and they come in a
wide range of flavors,
textures, and presentations.
CLASSIFICATION OF APPETIZERS
 Cocktails-
are usually juices of orange, pineapple,
grapefruit, or tomatoes served with cold salad
dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic
beverage or seafood like shrimps, crabs, or
lobsters served with slightly seasoned sauce.
 Hors D’ Oeuvres
is small portion of highly seasoned foods, it is
a combination of canapés, olives, stuffed
celery, pickled radishes, and fish. It is served
on individual plate when guests are seated.
Sometimes this is simply placed on a platter
and passed around. Hors d’oeuvres are served
cold or hot.
Canapé
 Canapé
are made from thin slices of bread in
different shapes. The bread may be toasted,
sautéed in butter, or dipped in a well-
seasoned mixture of egg, cheese, fish, or
meat then deep-fat fried. It is a finger food
consisting of three parts: a base, a spread or
topping and garnish.
 Relishes/Crudités
are pickled item which are raw, crisp
vegetables such as julienne carrots or celery
sticks. Relishes are generally placed before
the guest in a slightly, deep, boat shape
dish.
 Petite Salad
are small portions and usually display the
characteristics found in most salad.
 Chips and Dips
are popular accompaniments to potato
chips, crackers, and raw vegetables. Proper
consistency in the preparation is important
for many dips. It must not be so thick that it
cannot be scooped up without breaking the
chip or crackers, but it must be thick
enough to stick to the items used as dippers.