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Mise en Place

8. Mise en Place. MEASURING INGREDIENTS 1. To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right. Use weights and the sliding beam weight to add an amount equal to the amount of the ingredient needed.

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Mise en Place

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  1. 8 Mise en Place

  2. MEASURING INGREDIENTS 1. To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right. Use weights and the sliding beam weight to add an amount equal to the amount of the ingredient needed.

  3. MEASURING INGREDIENTS 2. Place the ingredient on the left side of the scale until the two platforms are balanced.

  4. Liquids should be measured in liquid measuring cups, which may be marked in U.S. and/or metric units.

  5. Small amounts of dry ingredients are measured by overfilling the appropriate measuring spoon, then leveling the ingredient.

  6. PROCEDURE FOR CLARIFYING BUTTER Skimming milk solids from the surface of melted butter.

  7. PROCEDURE FOR CLARIFYING BUTTER (CONTINUED) Ladling the butterfat into a clean pan.

  8. Toasting sesame seeds in a dry sauté pan on the stove top.

  9. PROCEDURE FOR MAKING BREADCRUMBS 1. Grind chunks of bread in a food processor.

  10. PROCEDURE FOR MAKING BREADCRUMBS 2. Pass the crumbs through a tamis or sieve so that they will be the same size.

  11. Bouquet Garni

  12. Sachet

  13. Oignon Piqué

  14. Oignon Brûlé

  15. Marinating chicken breasts.

  16. Applying a dry rub to beef.

  17. Steeping a vanilla bean and cinnamon sticks in warm milk to extract their flavors.

  18. Steeping raisins in hot water to rehydrate.

  19. Figure 8.1 Setup for the standard breading procedure.

  20. Figure 8.2 Setup for the standard battering procedure.

  21. Blanching and Parboiling 1. Blanch or parboil the food as desired in boiling water.

  22. Blanching and Parboiling 2. Remove the food from the cooking liquid and submerge it in ice water to refresh.

  23. Chilling Vanilla Custard Sauce in an ice bath.

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