Tuesday, November 27, 2007

Mise en Place

Mise en place is a French term. A rough translation is "everything in its place." It is definitely more of a concept than something definable. In this new career I have chosen, it is a mindset, something that one always has in the back of their mind; instructions for how to go about life.

The thing is, 'mise en place' is gradeable, and the picture above is the perfect example. Right now, I am taking Introduction to Culinary Skills 1, And above is my cutting skills final. I am graded on: Mise en place, overall consistency of cuts, and the twelve above items.

From left to right, top to bottom there is:
Batonnet of celery, small dice of celery, julienne of carrot, brunoise of carrot, chateau potatoes, julienne of bell pepper, medium dice russet potato, large dice russet potato, paysanne of russet potato, chiffonade of basil, medium dice of 1/2 onion, and the segments of an orange.

This picture pretty much sums up the skills I have attained in the last two weeks of class. There are some other things, but I think I'll wait for another day to speak of them.


dr jss'ka said...

I hope you get an A++ on your knife skills :)

Crystal said...

Your potatoes are a little inconsistent.

What are those little guys just below the celery and carrots?

Crystal said...

Oh, bell peppers.

I really want to eat those potatoes because they look like little cheese cubes.

Gary Gnu said...

All of this is very cool. Please let us know as soon as you figure out how to cheat at cooking school. Cause that would be something Do they know you're the best around?