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Technology and Livelihood Education: Home Economics-Cookery Performing Mise' en Place

Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

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Constancia Perez
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46 views

Technology and Livelihood Education: Home Economics-Cookery Performing Mise' en Place

Mise en place involves preparing all ingredients before starting to cook. It has benefits like preventing missing ingredients and allowing for a clean work area. The document then lists and describes 7 types of knives used in cooking like the chef's knife for general chopping and slicing and boning knife for removing bones and skin.

Uploaded by

Constancia Perez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NOT

10
Technology and Livelihood
Education
Home Economics- Cookery
Performing Mise’ en Place

Quarter 4 - Module 1:
Week 1&2

1
Lesson
Performing Mise’ en Place
1
What’s New
Mise’en place is a French term for having all your ingredients measured, cut, peeled, sliced,
grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It
is a technique chefs use to assemble meals so
quickly and effortlessly.

Practicing mise’en place has several benefits. First, any missing ingredients can be spotted
before it's too late for a quick trip to the store or your neighbor next door. Second, there is time to
clean the mixing area as you go along rather than face a counter full of mixing equipment when you're
done. And finally, you can group ingredients or place them in the order of used to assure all recipe
steps are included.

What is it?

Types of Knives and their uses

1. French knife or
chef’s knife - this
knife is for
general use in
chopping, slicing, dicing and
mincing a wide variety of items.

2. Utility knife- used for coring, trimming fat


from meat.

3. Boning Knife -
used to remove the
bones
and skin from
meat and fish.

4. Slicer Knife - used for slicing smoked or


cooked fish, poultry or any meat.

5. Butcher knife – used for trimming, stripping meat cuts and slicing
raw meat and poultry
6. Scimitar or Steak knife - used to cut steak, chicken and
pork accurately.

2
7. Clever knife – used for slicing through thick meat like ribs or
cutting through thin bones like poultry bones.

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