Tle 10 Mise en Place

Perform
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
BOK CHOY CABBAGE

GARLIC LEEK ONION
ONION FAMILY
SCALLION
LEAFY GREENS
LETTUCE SPINACH
STALKS, STEMS, AND SHOOTS
ASPARAGUS
CELERY
ARTICHOKE
FENNEL
MUSHROOMS
ACCORDING TO CHEMICAL COMPOSITION
Carbohydrates – Protein – rich Fat – rich High moisture

rich vegetables vegetables vegetables content
• Seeds, roots, • Legumes, • Nuts, olives, • Mushroom,

tuber peas, beans avocado tomatoes,
radish, green
leafy
vegetables
ACCORDING TO NUTRITIVE VALUE
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
Vitamin C – rich vegetables • Yellow vegetables
Vitamin B (complex) • legumes, peas, beans

equipment
needed in
preparing
vegetables
Paring knife Chef knife
It is used in paring. It is used in cutting.
Chopping board Colander
it is used to hold item while It is used to drain excess water after washing
chopping
Bowls Utility Tray
It is used to hold It is used to hold
vegetables ingredients
Sauté Pan Steamer
It is used for sautéing or It is used for steaming
stir frying vegetables vegetables
Oven
It is used for cooking vegetables in
oven - steam, or bake.
1. Sugar or fructose – the natural sugar that
provides the sweetness in vegetables.
2. Glutamic acid – this forms a product called
Flavor monosodium glutamate when combined
with salt .
components
- it is found in large amount from young
of and fresh vegetables.
Vegetables 3. Sulfur compounds – it gives the
characteristic strong flavor and odor of some
vegetables like onions, leeks, garlic, chives,
cabbage, and broccoli.
Color components
1. Chlorophyll – a fat soluble compound responsible for the green color of
plants. When combined with acid, it forms pheophytin which produces
olive color green .
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.
2.1. beta carotene from carrots and squash
2.2. lycopene from tomatoes
3. Flavonoids
3.1. Anthoxanthin – responsible for the yellow pigments
3.2. Anthocyanins – responsible for red and blue to violet pigments
Factors to consider good
quality vegetables
Freshness – fresh vegetables should be crisp and bright colors.
Absence of decay or insect infestation
No mechanical damage or injury
Right degree of maturity
Variety - Different varieties differ in color, shape, texture and sometimes

flavor.
Nutritional value of
vegetables
1. Green leafy vegetables are sources of vitamin A.
Example: alugbati ,ampalaya leaves, kalabasa leaves, malunggay,
petchay, and sili leaves.
2. Vitamin C
Example: cabbage – type vegetables,bell pepper, lettuce, potatoes,
dark green and yellow vegetables
3. Vitamin B-Complex-Beans and green leafy vegetables are good
sources of Vitamin B-Complex
Example: ampalaya tops, kulitis, pepper leaves, saluyot , dried beans
Preparing Fresh 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)
– thinly slicing and

cutting into strips of
appropriate width.
MINCING
Producing very fine
cut usually for
onions and garlic.
Julienne
and baton
net
–making long
rectangular cut
Pays Anne – making curved or uneven
(Fermi ere) cuts of the same thickness.
Rondelle
– making cylindrical cut
Bias
– making
diagonal cut
Oblique,
or roll cuts
–making diagonal
cut by rolling the
long cylindrical
vegetables.

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Perform

BOK CHOY CABBAGE

Carbohydrates – Protein – rich Fat – rich High moisture

• Seeds, roots, • Legumes, • Nuts, olives, • Mushroom,

Vitamin C – rich vegetables • Yellow vegetables

Vitamin B (complex) • legumes, peas, beans

Absence of decay or insect infestation

No mechanical damage or injury

Right degree of maturity

Variety - Different varieties differ in color, shape, texture and sometimes

– thinly slicing and

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