The Concept of Mise en Place
CHAPTER 3
RECIPE AND MEASUREMENT
CHAPTER OBJECTIVES After completion of this chapter the reader will be able to: 1. Define and discuss mise en place. 2. Apply U.S. and metric measurement systems. 3. Discuss the importance of standardized recipe in quality and cost control. 4. State the structure and components of a recipe. 5. Apply the principles of recipe conversion. 6. Apply the principles of recipe costing. 7. State the importance of the recipe.
KNOWLEDGE AND THE CULINARIAN
Culinary preparation, as both an art and science in the modern kitchen, requires more than just knowledge of the food being prepared and the methods of preparation. General knowledge necessary to be productive in the kitchen includes an understanding of kitchen terminology, weights and measures, and the recipe.
THE LANGUAGE OF THE KITCHEN
Visitors to a foreign country have a difficult time comprehending the culture and the people if they do not know at least a small amount of the language. To understand the art and science of culinary preparation it is also necessary to know the language. Many of the terms used in the kitchen are familiar to everyone; however there may be different or additional definitions in the kitchen.
Many of the more specialized terms will be dealt with in the individual chapters through out this text. The terms for the bakery and pastry shop in particular will be discussed in the section on baking. A glossary of common kitchen terms is provided in this text. You need to review these to start on the road to a full comprehension of the language of the kitchen. This is a language that does not recognize the boundaries of one country or dialect.
The purpose of the language of the kitchen is much the same as that of the accountant or the physician. It allows those who produce food to communicate in a common form. This need for a common language encompasses more than
RECIPE AND MEASUREMENT
CHAPTER OBJECTIVES After completion of this chapter the reader will be able to: 1. Define and discuss mise en place. 2. Apply U.S. and metric measurement systems. 3. Discuss the importance of standardized recipe in quality and cost control. 4. State the structure and components of a recipe. 5. Apply the principles of recipe conversion. 6. Apply the principles of recipe costing. 7. State the importance of the recipe.
KNOWLEDGE AND THE CULINARIAN
Culinary preparation, as both an art and science in the modern kitchen, requires more than just knowledge of the food being prepared and the methods of preparation. General knowledge necessary to be productive in the kitchen includes an understanding of kitchen terminology, weights and measures, and the recipe.
THE LANGUAGE OF THE KITCHEN
Visitors to a foreign country have a difficult time comprehending the culture and the people if they do not know at least a small amount of the language. To understand the art and science of culinary preparation it is also necessary to know the language. Many of the terms used in the kitchen are familiar to everyone; however there may be different or additional definitions in the kitchen.
Many of the more specialized terms will be dealt with in the individual chapters through out this text. The terms for the bakery and pastry shop in particular will be discussed in the section on baking. A glossary of common kitchen terms is provided in this text. You need to review these to start on the road to a full comprehension of the language of the kitchen. This is a language that does not recognize the boundaries of one country or dialect.
The purpose of the language of the kitchen is much the same as that of the accountant or the physician. It allows those who produce food to communicate in a common form. This need for a common language encompasses more than