Mise en Place Explained (theory of food preparation) - French Cooking Basics Ep05

Summary

In this video, the French Cooking Academy introduces the concept of 'Mise en Place' (food preparation), a fundamental practice in both professional kitchens and at home. The chef explains the importance of organizing ingredients before cooking to prevent mistakes and ensure a smoother cooking process. From vegetables to meats and fish, the process involves careful washing, peeling, and cutting, often using specific French culinary terms. The video emphasizes the significance of mastering these basics, as they form the foundation of any successful dish, especially for aspiring chefs.

Takeaways

• 😀 Mison Plus (Mise en Place) refers to the practice of preparing and organizing all ingredients before cooking, ensuring a smooth and efficient cooking process.
• 😀 In professional kitchens, Mison Plus involves pre-preparing ingredients for the team, such as chopping vegetables and trimming meats, so the cooking team can focus on cooking rather than prep.
• 😀 At home, Mison Plus still proves useful by reducing mistakes, preventing burning food, and creating a more organized and professional cooking environment.
• 😀 A key lesson for aspiring chefs is that learning to efficiently prepare ingredients, or Mison Plus, is essential and often the responsibility of the Comey cook in a kitchen.
• 😀 French culinary schools emphasize detailed preparation, including the organization of vegetables, poultry, meats, and fish into specific steps for cleanliness and precision.
• 😀 The vegetable prep process follows a three-step procedure: washing, peeling, and cutting. This ensures food safety and proper preparation.
• 😀 Knife and utensil selection is crucial in vegetable preparation. The pairing knife and peeler (Peler Légume) are the primary tools used for cutting and peeling vegetables.
• 😀 Understanding French culinary terminology is important, with specific terms for different vegetable prep actions, like 'plucher' for peeling and 'émincer' for slicing.
• 😀 Proper organization of your workstation is vital: using three containers (one for raw ingredients, one for waste, and one for prepared ingredients) ensures cleanliness and efficiency.
• 😀 Professional kitchens avoid peeling vegetables on chopping boards to prevent cross-contamination. Instead, using separate containers for peeling and cutting keeps things clean and safe.

Q & A

What is the concept of Mison Plus in French cooking?

Mison Plus refers to the preparation and organization of ingredients before starting a recipe. It means 'to put in place,' ensuring that all ingredients are prepped and ready for cooking, making the cooking process smoother and more efficient.

How does Mison Plus differ in professional kitchens versus home kitchens?

In professional kitchens, Mison Plus involves a team, such as a Comey cook, who prepares ingredients in advance for service. At home, while the process remains similar, the scale and complexity are reduced, and it is often done by one person to prepare for cooking a single dish.

Why is Mison Plus recommended for home cooks?

Mison Plus is recommended for home cooks because it helps to organize ingredients, preventing mistakes like forgetting key components or overcooking food. By prepping ingredients ahead of time, cooks can focus more on the actual cooking without distractions.

What are some of the key benefits of practicing Mison Plus?

The main benefits of practicing Mison Plus include reducing cooking errors, improving efficiency, ensuring organized cooking spaces, and making the entire process look more professional. It also helps in preventing dishes from burning due to unpreparedness.

What are some of the primary tasks involved in Mison Plus in professional kitchens?

In professional kitchens, tasks include washing, peeling, and cutting vegetables, trimming and prepping meats and poultry, as well as gutting and filleting fish. These tasks ensure that everything is ready for the cooking team during service.

What does a typical curriculum in a French culinary school include regarding Mison Plus?

In a French culinary school curriculum, students learn detailed steps in Mison Plus, including the proper ways to prep vegetables, poultry, meats, and fish. This curriculum also covers the essential tools and techniques needed for each task, like proper knife handling and cleanliness.

Why is it important to separate different types of vegetable waste in professional kitchens?

Separating different types of vegetable waste in professional kitchens prevents cross-contamination. It helps maintain cleanliness and ensures that raw products, peelings, and finished ingredients do not mix, which could affect the taste or safety of the food.

What is the recommended way to wash vegetables and why?

Vegetables and salads should be washed in cold water with a few drops of vinegar to remove dirt, chemicals, and potential insect eggs. The acidity of vinegar helps neutralize any contaminants, making the produce safer to consume.

What are some of the basic knife skills learned in a French culinary school curriculum?

In a French culinary school, basic knife skills include learning how to use a paring knife and a vegetable peeler to prepare vegetables. Students are also taught to follow the proper knife techniques for cutting vegetables into various shapes, such as julienne or brunoise.

What are some of the different vegetable cutting techniques taught in French cooking schools?

Some of the basic vegetable cutting techniques taught in French cooking schools include julienne, batonnet, and brunoise. These cuts are essential for creating uniform pieces that cook evenly and are visually appealing in dishes.