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Lesson 1 Cookery Perfrom Mis en Place

The document provides guidelines for cleanliness and sanitation in the kitchen. It emphasizes that kitchen equipment and layout should facilitate good sanitary practices, with easily cleanable surfaces and proper drainage. Ingredients should be measured accurately according to recipes and prepared immediately before use. Proper organization of ingredients, tools and equipment helps work flow efficiently. Timing is critical to ensure high quality products are prepared and served on time. Sample specification sheets provide details on ingredients, processing steps and critical points to control for products like chicken salad. Proper food preparation prevents waste and maintains nutritional quality, freshness and customer satisfaction.

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Stephanie Shane Arellano
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30 views14 pages

Lesson 1 Cookery Perfrom Mis en Place

The document provides guidelines for cleanliness and sanitation in the kitchen. It emphasizes that kitchen equipment and layout should facilitate good sanitary practices, with easily cleanable surfaces and proper drainage. Ingredients should be measured accurately according to recipes and prepared immediately before use. Proper organization of ingredients, tools and equipment helps work flow efficiently. Timing is critical to ensure high quality products are prepared and served on time. Sample specification sheets provide details on ingredients, processing steps and critical points to control for products like chicken salad. Proper food preparation prevents waste and maintains nutritional quality, freshness and customer satisfaction.

Uploaded by

Stephanie Shane Arellano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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GENERAL GUIDELINES

IN THE CLEANLINESS
AND SANITATION OF
THE KITCHEN
1. PHYSICAL EQUIPMENT AND KITCHEN
LAYOUT SHOULD BE CONDUCIVE TO
GOOD SANITARY PRACTICES
- this means that all equipment in the kitchen
have sanitary and safety features that make
them easy to clean and maintain.
- they are made of materials like stainless
steels or enamelware which are easy to
clean; their parts can easily be taken apart
and are easily accessible for easily cleaning.
- For kitchen premises, walls
and ceilings should be made
of washable materials, the
kitchen floors made of slip-
resistant materials that are
easy to mop. The flooring
should be made to slope
toward a central drain or if it
is leveled, there should be
trap drains around cooking
areas where water or
moisture accumulates.
2. Leveled floors are advantageous
in facilitating movement of mobile
equipment like carts.
3. Dishes, glasses, utensils, tools,
and equipment should be thoroughly
cleaned and properly sanitized. For
special equipment, there are
special equipment, there are
specific manufacturer’s instruction
found in the operation and
maintenance manual of the
equipment.
A.ASSEMBLING AND PREPARING INGREDIENTS
FOR MENU ITEMS
1. First, check your recipe calculation and study
carefully the measurements of ingredients,
especially if the recipe is to be enlarged or reduced
depending on the number of serving portions
required. Remember that, miscalculation of one
ingredient can ruin the expected quality of the
product. Check the ingredients- the amount in
weight or volume and the description or
specification of each as required in the recipe.
Specification describes the ingredients in specific
terms.
The following are examples of
ingredients specification in a
recipe:
2 cups unsifted all-purpose flour
¼ red and green bell pepper,
diced
¼ kilo white onions, chopped
1 kilo boiled potatoes, skinned
and mashed
5 kilos beef knuckles, nose, and
tail; boiled, boned , and diced.
2. Prepare your ingredients
immediately before the start of your
preparation. Be sure that your
ingredients are all available. If not, take
immediate action.
3. Weigh or measure each ingredient as
indicated in the recipe. Check and
recheck each measurement. Be sure
that your weighing scale is properly
calibrated and your volumentric
measurement using cups, teaspoon, and
quarts are accurate using the correct
technique of measurement.
B. PLANNING FOR THE PROCESS OF WORK
- Arrange the ingredients, tools, and
equipment in the best order or according
to order of use so that phase of work can
move in the easiest, quickest, and simplest
manner possible. Position each ingredient
and tool within reach. Allow both hands to
be used in a smooth rhythmic manner.
Store frequently used items within
minimum reach and less frequent ones
within maximum reach or near the
working area.
C. TIME ALLOTMENT
- always have a schedule for work.
Post it where it can be seen. Timing
is critical in food preparation to
ensure high-quality product that is
prepared and served on time and at
the right temperature. Observe
critical points in the process flow
when following a recipe. Below is a
sample of specification sheet.
SAMPLE SPECIFICATION SHEET
PRODUCT NAME: Chicken Salad
Yield: 10 Servings 100 grams per saving
I. Ingredients:
2 medium-sized apples, pared and diced
1 ½ cups mayonnaise
¾ kilo chicken breast, boiled and diced
¾ cup carrots; boiled, peeled, and diced
3 cups potatoes; boiled, peeled, and diced
½ cup celery, finely diced
1 cup cheese, finely diced
1 cup fresh pineapple; pared, cored, chopped,
cooked dry
¼ teaspoon fine salt
½ cup sugar
¼ teaspoon white pepper
II. PROCESS FLOW CRITICAL POINTS
A.PRE-PREPARATION 1. Wipe, clean, and dry thoroughly all
1. Clean and sanitize all equipment. equipment.
2. Was thoroughly and drain vegetables. 2. Make sure all ingredients are weighed
3. Weigh and measure all ingredients. or measured correctly.
4. Cut vegetables and fruits according to 3. Cut apples and mix with mayonnaise
standard cutting specification. to avoid browning.

B. PREPARATION 1. Make sure the ingredients are


1. Put all ingredients in a bowl. according to specification.
2. Add diced chicken, mayonnaise, and 2. Toss lightly to avoid mashing of
the remaining ingredients. ingredients.
3. Toss using two wooden spoons until 3. Check temperature of chiller before
well blended storing.
4. Transfer salad in another clean and SHELL LIFE: 3 DAYS
dry container with fitted cover.
IMPORTANCE OF ORGANIZING AND
PREPARING FOOD
-Proper preparation of food is important not only from a
culinary and nutritional standpoint but also because of
the operating cost.
- Operating cost goes up if much wastage is incurred.
Likewise, if food does not meet the customer’s standard
flavor and taste, it will not be patronized.
- Many customers are nutrition-conscious & when the
food served to them is not properly prepared and has lost
its NUTRITIONAL QUALITY & PALATABILITY ,
expect the customers not to order the food again
- Majority of kitchen workers are assigned on
preparation and getting the food ready to be
cooked. It is in the preparation
section of the kitchen that food waste must be
closely watched. Anyone who has tried to pare
potatoes by hand for the first time understood
how indiscriminate trimming is wasteful. This
applies to meat, fish, poultry, fruits, and
vegetables.
- proper methods of preparation can
prevent unnecessary waste and loss of
nutrients as well as preserve the freshness
and good quality of ingredients.
- method of preparation involves the
correct technique of washing, trimming,
cutting, slicing, beating, whipping,
chopping, and mashing. Other
preparation processes using the right
tools and equipment makes the work easy
and fast.

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