Mise en Place

1. 5 Mise en Place

2. Chapter Objectives • After studying this chapter, you will be able to: • understand the importance of formulas and recipes in a bakeshop. • understand measurement systems and how to measure ingredients. • explain the importance of weighing ingredients. continued on next slide

3. Chapter Objectives • After studying this chapter, you will be able to: • convert formulas and use baker's percentage. • understand the importance of knife skills in a professional kitchen. • prepare items needed prior to actual cooking and baking.

4. Formulas and Recipes • Mise en place, or “put in place,” means having everything in place necessary for the successful preparation of the meal. • Bakeshop formulas must be followed carefully and completely. • Proper planning, reading a formula carefully before cooking, preparing equipment all ensure the best results.

5. Methods for Measuring • Measuring ingredients is extremely important to insure consistent products. • Measuring is done in three ways: • By weight • Also called scaling • By volume • Considered less accurate than scaling except when measuring water • By count

6. Measurement Formats • U.S. system • Ounces, pounds and inches • Metric system • Grams, liters and meters

7. Table 5.2 Common Equivalents

8. Formula Conversions • Yield is the amount produced by a formula. • Expressed in total weight, volume or number of units. • Scale up or down mathematically increases, or decreases, a recipe or formula.

9. Converting Total Yield • Two step process • Step One • New Yield ÷ Old Yield = Conversion Factor (C.F.) • Step Two • Old Quantity x C.F. = New Quantity

10. Example of Converting Total Yield

11. Converting Portion Size • Find a common denominator for the new and old formula. • Ounces, grams, cups or servings can be used.

12. Steps for Converting Portion Size • Step One • No. of (original) Portions × Portion Size = Total (old) Yield • Step Two • Desired Portions × Desired portions size = Total (new) Yield continued on next slide

13. Steps for Converting Portion Size • Step Three • New Yield ÷ Old Yield = Conversion Factor (C.F.) • Step Four • Multiply each ingredient quantity by C.F.

14. Conversion Considerations • Additional problems can arise when making changes to yield. Know that: • Equipment should be considered when scaling. • Evaporation may not be the same. • Formula errors may be exaggerated when a formula is scaled. • All things being equal, cooking times will not change when making a larger batch.

15. Baker's Percentage • A system for measuring ingredients in a formula by expressing them as a percentage of the total weight of the flour • At a glance, baker can compare formulas. • Flour (or a total of the weight of all flours in the formula) equals 100%.

16. Calculating Baker's Percentage • Step One • Weight of the flour = 100% • Step Two • Convert all ingredients to the same unit of measure. continued on next slide

17. Calculating Baker's Percentage • Step Three • Multiply weight of the number obtained by 100. • Step Four • Calculate Baker's Percentage for remaining ingredients.

18. Figure 5.1 Sample Baker's Percentage Formula

19. Figure 5.2 Scaling up Using Baker's Percentage

20. Yield Percentage • Ingredients such as fruits may need peeling before use. • Yield Test determines the useable portion of an ingredient: • As purchased (A.P.) • Edible portion (E.P.) • Yield percentage

21. Calculating Yield Percentage • Yield percentage may be used to determine quantity to purchase • E.P. Quantity ÷ Yield Percentage = A.P. Quantity

22. Knife Skills • The backbone of techniques in a professional kitchen • Focus on the task at hand. • Use the correct knife. • Cut away from yourself. • Cut on a cutting board. • Keep knives sharp. continued on next slide

23. Knife Skills • The backbone of techniques in a professional kitchen • Hold point down, parallel and close to the leg. • Don't attempt to catch a falling knife. • Never leave a knife in a sink of water.

24. Preparing Equipment • Steps involved in preparing equipment before baking: • Preheat oven. • Adjust oven racks as needed. • Coat pans, molds and baking sheets with fat and or/line with nonstick baking paper. • Line muffin pans with disposable paper cups.

25. Preparing Ingredients • Steps involved in preparing ingredients before baking: • Bring butter or fats to proper temperature. • Room temperature = 65°F to 75°F (18°C to 23°C) continued on next slide

26. Preparing Ingredients • Steps involved in preparing ingredients before baking: • Clarify butter by removing the water to make it more stable with a longer shelf life. • Toast nuts and spices to bring out flavor, brown the food, make foods crispier and crunchier. continued on next slide

27. Preparing Ingredients • Blanch nuts to remove bitter skins. • Finely ground nuts can be substituted for some or all of the wheat flour in recipes.

28. Preparing to Bake • Ingredients are often flavored before use in the bakeshop. • Steeping soaks dry ingredients in a liquid to infuse its flavor in the liquid. • Dry fruits remain tender if soaked overnight before use, known as conditioning. continued on next slide

29. Preparing to Bake • Blanching, or parcooking, is immersion in boiling salted water and removes bitterness, preserves color, softens and shortens final cook time. • Ice baths, consisting of ice and water, quickly cool food for safe, sanitary storage under refrigeration. continued on next slide

30. Preparing to Bake • Hot water baths, consisting of pans filled with hot or simmering water, protect delicate mixtures such as custards from overcooking.