The first step of any recipe, weather written or not, is always part of advance preparation: assembling and preparing the ingredients.Turn to any recipe, note that the procedures are divided into a sequence of steps, which must be done in a certain order to make a finished product.ĭetermine which stages may be done in advance. Planning generally follows these steps:īreak down menu items into its stages of production. To solve this problem the chef must plan the prep-reparation carefully. Most food is at their best quality immediately after preparation, and they deteriorate as they are held.There is far too much work to do in a kitchen to leave until the last minute, so some work much be done ahead.PLANNING AND ORGANIZING FOR PRE-PREPARATIONĮvery food service operation faces a basic conflict between two unavoidable facts: Dealing with this complexity is the basis of kitchen organization. When meat items are to be prepared in a commercial kitchen, the situation is much more complex. Only then can you begin the actual preparation. Prepare your equipment (preheat oven, line baking sheets etc).
Wash, trim, cut, prepare, and measure your raw materials.If you prepare only one short recipe, you must first. MISE EN PLACE: “EVERYTHING READY”Įven on the simplest level, prep reparation is necessary. This lesson deals with the basic concepts of pre preparation as well as a number of specific operations that are normally part of the mise-en-place. This French term meaning “everything put in place,” has become almost a professional password in kitchens, because food service professionals understand its importance to the success of the establishment. Good chefs take pride in the thoroughness and quality of their pre-preparation or mise-en-place (pronounced meez-on-plahss). Only if pre preparation has been thoroughly and systematically will service go smoothly. No matter when these tasks are done, they all must come together at one crucial point: service time. In any #kitchen thee are a great many tasks to be completed over a given time and by a limited number of workers. They must have a talent for organization and efficiency. To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods.
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