Professional Documents
Culture Documents
Tle 10 Mise en Place
Tle 10 Mise en Place
Mise en Place
Mise en place
Mise en place (MEEZ ahn plahs)
is a French term for having all
your ingredients measured,
cut, peeled, sliced, etc. before
you start cooking. Pans are
prepared. Mixing bowls, tools
and equipment set out.
PUMPKIN CUCUMBER CHAYOTE
GOURD FAMILY
SEEDS AND PODS
BEANS PEAS
LADIES
FINGERS CORN
OR
OCHRO
FRUIT
VEGETABLES
TOMATO
PEPPER
AVOCADO
EGGPLANT
ROOTS AND
TUBERS
CARROTS
RADISH
POTATO
SWEET POTATO
BROCCOLI CAULIFLOWER
CABBAGE
FAMILY
ONION FAMILY
SCALLION
LEAFY GREENS
LETTUCE SPINACH
STALKS, STEMS, AND SHOOTS
ASPARAGUS
CELERY
ARTICHOKE
FENNEL
MUSHROOMS
ACCORDING TO CHEMICAL COMPOSITION
The following is based on their nutrient content since fruits and vegetables are
good sources of vitamins and minerals.
Vitamin A – rich vegetables • Green leafy and yellow fruits and vegetables
1 2 3 4
Wash all Scrub well Wash green After washing,
drain well and
unpeeled leafy
vegetables vegetables, like vegetables in
refrigerate lightly
covered to
thoroughly. potatoes for several changes prevent drying.
baking. of cold water.
Soaking
Do not soak vegetables for long
periods to prevent flavor and
nutrient loss.
Cabbage, broccoli, cauliflower may
be soaked for 30 minutes in cold
salted water to eliminate insects.
Limp vegetables can be soaked
briefly in cold water to restore
crispness.
• Peel vegetables as thinly as
Peeling and possible.
• Cut vegetables into
Cutting uniform pieces for even
cooking
• Treat vegetables that
brown easily with acid
(potatoes, eggplants,
sweet potato) or hold
under water until ready to
use.
• Save edible trim for soups,
stocks and purees.
Basic
Knife
Cuts
Chopping – done with
a straight, downward
cutting motion.
Chiffonade
(shredding) –
making very fine
parallel cuts.
Dicing
– producing cube
shapes
Diamond (lozenge)