|
Mise en place (French for: "put in
place") is a French phrase defined by the Culinary Institute of America
as "everything in place", as in set up. It is used in professional
kitchens to refer to the ingredients, such as cuts of meat, relishes,
sauces, par-cooked items, spices, freshly chopped vegetables, and other
components that a cook requires for the menu items that they expect to
prepare during their shift.
As any pro already knows and any beginner soon learns, to have
everything in place (mis-en-place), will save them much time and make
the cooking process much easier and speed up things especially in the
rush hours. Having all ingredients you need for a dish ready and
prepared at reach is the best way to go!
This expression - mis en place - is also used in
dinning rooms of restaurants and hotels, where every waiter should have
everything he needs at hand, that way once the big rush starts he or she
does have it much easier to serve the guest without having to search for
salt and pepper, the steak knife, the finger bowl or whatever the days
menu or work plan calls for.
|
|
Le Cordon Bleu's Complete Cooking Techniques:
the indispensable reference demonstrates over 700 illustrated techniques
with 2,000 photos and 200 recipes
With this exceptional opus, over 100 years of unparalleled experience
and expertise are put at the fingertips of every home cook using the
same hands-on approach promoted in practical classes at Le Cordon Bleu's
institutes. This indispensable and unique reference work teaches
essential preparation and cooking skills and professional
tricks-of-the-trade, with over 700 cooking techniques shown in more than
2,000 color images.
Whatever the interest -- providing family-pleasing everyday fare or
mastering a top chef's recipe, or even attempting to re-create a dish
from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques
will enable people to cook what they want with success. Its hundreds of
illustrated techniques are invaluable kitchen aids, as are the many
integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired,
ingredient-led, or occasion-oriented cookbooks, as well as devotees of
simple home cooking will turn to this book again and again and wonder
how they ever cooked without it. Le Cordon Bleu Complete Cooking
Techniques is destined to become a classic kitchen reference.
|
