Mise en Place

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

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. Measuring ingredients is extremely important and is done in three ways:
Weight Volume Count
On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Measurement Systems
Can be U.S. or metric

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Formula Conversions and Bakers Percentage

Yields are the amount produced by a formula expressed in total weight, volume or number of units. Scale up or down increases (decreases) a recipe or formula mathematically.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Knife Skills
Basic knife skills are the backbone of techniques in a professional kitchen

On Baking Labensky et al.

Focus on the task at hand Use the correct knife Cut away from yourself Cut on a cutting board Keep knives sharp Hold point down, parallel and close to the leg Dont attempt to catch a falling knife Never leave a knife in a sink of water
2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Preparing Ingredients
Removing water and salt clarifies butter and renders it more stable with a longer shelf life. Toasting nuts and spices before using them brings out flavor, browns the food, makes it crispier and crunchier. Blanching nuts removes bitter skins Finely ground nuts can be substituted for some or all of the wheat flour in recipes.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

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

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

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 storage in refrigerators.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458