REPUBLIC OF THE PHILIPPINES

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

COLLEGE OF INDUDUSTRIAL TECHNOLOGY
FOOD APPAREL TECHNOLOY DEPARTMENTSAN MARCELINO
STREET, COR. AYALA BLVD., ERMITA, MANILA 1000
NUTRITION AND FOOD TECHNOLOGY

Personnel Management
SS413
Application of Nutrition and
Food Technology

Submitted by:
ESCARAN , NESTOR JR A.
BT- NFT 1C

Submitted to:
PROF. Jennifer Soneja
Mise en Place-Pronounced meez-ahn-plahss, is a French cooking term
which means “put into place.” On TV cooking shows, such as on the Food
1

Network, this term is usually used to refer to having all of your ingredients
prepared and ready to use in your dish before you begin cooking. When
chopped vegetables and all the other ingredients for a dish are laid out in little
containers, to be handy at a moment’s notice, the chefs call this the “mise en
place. It is technically not a noun but it is so often used this way that to use it
differently here would only be confusing. The term has much a much broader
meaning then just preparing ingredients or gathering ingredients in advance of
cooking.

The Basic Challenge Regarding Mise en Place

 OXO Chef's Squeeze Bottle
 How to Mise En Place Like a Pro
 Blind knife throwing challenge
 The hydro dipping challenge

Proper way to handle knives-Knives can cut you, whether they’re

super sharp or very dull. Very sharp knives can easily cut skin, and dull knives can
slip, putting you at risk for losing control and getting cut. You can prevent
kitchen cuts in several ways:

 Keep your knives sharp. But be sure to keep them out of reach of children.
Dull knives can slip while you’re cutting. Also, you’re more apt to be
careful with sharp knives.

 Slice away from your hand and keep your fingers clear of the blade.
Slicing away from your hand prevents an accidental cut if the knife slips.

 Don’t ever use the palm of your hand as a cutting board. That’s just
inviting the knife to slice into your hand!

 When mincing, keep the tip of your knife on the cutting board and pump
the handle up and down quickly. However, because that knife is moving
fast, be extra careful about your fingers.

 Curl your fingers under and hold the food with your fingertips when
chopping. Better to ding a knuckle than slice a fingertip!

 Use caution with steak knives. They’re sharp enough to cut meat, which
means they’re sharp enough to cut you.

 Don’t lick the cream cheese off that butter knife! It really can cut your
tongue.

 Secure your cutting board. If it doesn’t have rubber feet to help grip the
counter, put a damp towel under the board when cutting.
  Never slice things freehand over the sink. That’s just an accident waiting to
happen!

 If you do cut yourself, wash the cut and apply pressure to stop the
bleeding. Raise your hand above your head while you press the cut with a
cloth or paper towel until the bleeding stops. Then, put antibiotic cream
on the cut and bandage it.

The different Cutlery Techniques

1. The chop
This is the more “loosey-goosey” type of cutting
you’ll use in the kitchen. As basic cutting
techniques go, it’s informal and it requires cutting
the food into irregular pieces – but keep them
small, between three-quarters of an inch and one
quarter, for a finer experience.

2. The Dice
Dicing is like chopping, but when you dice it’s
imperative that the pieces you cut are uniform in
size and shape. The shape should be similar to a
dice. That’s where the name comes from. With
dicing comes a bit of waste, when you discard
the ends of your food items. But you can reuse
those for other dishes, like stocks, soups or purees.

3. The Mince
Mincing will turn your food into teeny-tiny pieces
– smaller than even a fine dice or chop. Your
food, veggies or meat, will have an almost
paste-like texture.

4. The Julienne
Julienne is also known as “shoestring”, but it
also means matchsticks. So the technique
involves cutting ingredients into long and very
thin strips which… look like matchsticks. It’s
commonly used for celery, carrots, onions, and
potatoes – think of the great French fries you
get from cutting the potatoes into thin strips.
Yum!

5. The Chiffonade
Chiffonade is all about shredding leafy greens or
herbs and turning them into beautiful ribbons. You
use those as a garnish or in other recipes.
Preparations of mise en place-Professional chefs swear by mise en
place—it’s what makes it possible to serve 100 plates at once at a restaurant—
and at OXO, we couldn’t agree more. We’re all about properly preparing when
we take on a dish so the process is easier and the results are better. Here is our
guide to mise en place like the pros:

1. Read the whole recipe first. Find out what ingredients you need from your
cabinets and what you’ll need from the fridge. So many times we’ll catch
ourselves skipping this step and then learning the meat was supposed to come
to room temperature or a whole sauce is supposed to be made beforehand.
2. Grab the right equipment. Along with laying out ingredients, we like to make
sure the right tools are ready to go, so you don’t have to pause to clean a knife
or find your peeler.
3. Start chopping. Get a good knife and a big cutting board so there is room to
prep. Non-slip edges make this cutting board a stable work space.
4. Once an ingredient is chopped, add it to a bowl (keeping each ingredient
separate). Keep clearing the cutting board so there is space to work.
5. Glass Prep Bowls can be used to hold smaller ingredients like spices, minced
garlic and herbs. They’re handy and keep ingredients organized.
6. Liquids such as milk, oil and stock go in liquid measuring cups. Have anything
that needs to be heated up in the microwave? Use these silicone measuring
cups to protect your hands when handling.
7. For mixed sauces and dressings (for dishes like stir fry or grain bowls), we enlist
squeeze bottles that have measurement markings. Add ingredients to the
squeeze bottle and give it a shake.
8. Once ingredients are prepped and in bowls and measuring cups, add
everything to a sheet pan. This will make it easier to transport to the stove or the
counter where you’re working.

When all ingredients and equipment is in the right place, you’re ready to start
cooking. Grab each ingredient as needed. We find the cooking process to be
less stressful and we get better results—steaks cooked perfectly because you
can focus on it and pasta cooked al dente since you can keep track of time.

Cutting styles

BRUNOISE (FINE DICE)

This particular technique will allow you to fine
diced vegetables and fruit. Normally, the food is
cross cut and then sliced across the sticks in order
to create fine cubes. Foods that are commonly
brunoised include turnips, onions and carrots.

CHIFFONADE (SHREDDING)
The chiffonade technique is usually used on leafy
vegetables and herbs. Some examples include,
spinach, lettuce, basil herbs and cabbage. This is
accomplished by first cutting the food into long
strips, and then cross cutting them in the preferred
thickness.
 JULIENNE (MATCH STICK CUTS)
The Julienne technique allows you to cut
foods into long, thin match stick like pieces.
This is a cutting style that is normally used for
zucchini, carrots, celery and capsicum, but it
can be used on virtually any type of
vegetable.

MACEDOINE (LARGE DICE)

This particular technique is used to cut
vegetables and fruit into large cubes, which
is ideal for preparing vegetables that will be
used in soups. Cooks also cut melons and
other types of large fruit using this
technique. When using this technique, it is
important to have aflat surface to cut on.

SLICING
Slicing is a technique in which you cut food
into thin slices that are relatively broad in
comparison to the slice depth. You can use
this technique on meats, fruit and
vegetables for use in any number of
vegetables.

MINCING
Mincing creates a food with An even
smaller consistence that you would be able
to using the brunoise technique. To use this
technique effectively, you will need to
holdyour knife handle with one hand and
use your other hand to keep the blade's tip
in contact with the cutting surface — while
bringing your blade down into the food.

ROLL-CUTTING
This is a common technique that is used to
cut long fruit and vegetables, such as
zucchini and carrots. Using this technique
will allow you to make more attractive
pieces, while exposing more of the food's
surface.

PARALLEL CUTTING
This is a technique that is used to cut broad,
thin slices of vegetables and meat. You
accomplish this by laying your food flat on a
cutting surface and angling your knife blade
parallel to the cutting surface, in order to cut
through the food.
CRUSHING
This is a technique that is used to crush
foods like garlic and ginger, and it is best
accomplished by using a flat surface like a
walnut cutting board and using a large
blade to press downward on the food.