PREPARATION OF FOOD

Preparation of ingredients is popularly termed as Mise-enplace.

Mise-en-place (pronounced mizãplas, i s literally "set in

place"), it is a French phrase defined by the Culinary Institute of

America as "everything in place". It is used in kitchens to refer to the

ingredients, such as cuts of meat, relishes, sauces, par-cooked

items, spices, freshly chopped vegetables and other components

that a cook requires for the menu items that they expect to prepare.

Recipes are reviewed, to check for necessary ingredients

and equipment. Ingredients are measured out, washed, chopped

and placed in individual bowls. Preparing the mise en place ahead of

time allows the chef to cook without having to stop and assemble

items, which is desirable in recipes with time constraints.

Solid foods which are to be mixed have to be reduced into

sizes which will allow them to combine readily. A certain amount of

preparation is thus mandatory.

Washing:

Washing is a form of cleansing food before preperation or

eating. Washing is done to remove superficial dirt. Meat, fish,

vegetables and fruits are washed in cold water before any

preparation, i.e. peeling or cutting. If cut and soaked for a long period

or washed after cutting, there is a great loss of water soluble

vitamins and minerals. The more cut surfaces exposed the more

nutrition is lost. The following are the points to be noted while

washing fruits or vegetables:

§ Remove and discard outer leaves.

§ Rinse under clean, running water just before preparing or

eating.

§ Rub briskly by scrubbing with a clean brush or hands, to

remove dirt and surface microorganisms.

§ Don’t use soap or detergent.

§ After washing, dry with a clean cloth or paper towel.

Moisture left on produce may promote survival and

growth of microorganisms. Drying is critical if food won’t

be eaten or cooked right away

§ Cut away bruised and damaged areas.

Cutting:

Cutting or chopping is reducing to small parts using a knife or

scissors or chopping knife or a food chopper. Cutting into even sized

pieces or cubes is called dicing. Cutting into very fine pieces with a

knife is called shredding e.g. finger chips. Slicing is also cutting in

thin long pieces by it is not as fine as shredding, e.g. bread slices.

Peeling and Scraping:

Peeling is removing the outermost skin of fruits or vegetables

manually or using a peeler, e.g. sweet limes, bananas, boiled

potatoes. Spoilt, soiled and edible portions, skins of vegetables like

potatoes, carrots etc. and fruits are removed by scraping.

Paring:

Paring is removing the surface layer in circular motion by

pressure of a knife-edge all round the object, e.g. paring an apple.

Grating:

Grating is reducing a large piece of food to small particles or

thin shreds by rubbing it against a coarse, serrated surface called a

grater usually on a kitchen utensil. The food to be grated should be

firm, which in the case of cheese can usually be accomplished by

refrigeration. Grating food makes it easier to incorporate with other

foods.

Mincing:

Mincing is a method in which food ingredients are finely

ground. The effect is to create a closely bonded mixture of

ingredients and a soft or pasty texture. Flavoring ingredients with

spices or condiments such as garlic, ginger, and fresh herbs may be

minced to distribute flavor more evenly in a mixture. Additionally

bruising of the tissue can release juices and essential oils to deliver

flavors uniformly in a sauce. Meat is also minced to make meat balls,

stuffings in meat puffs, etc.

Slicing:

Slicing is cutting into thin pieces, but not as fine as shredding.

Shredding:

Shredding is cutting into long narrow pieces by means of a

shredder or knife, e.g. cabbage.

Slitting:

Making a slit in the middle lengthwise, e.g. lady's fingers,

green chillies, etc.

Grinding:

Grinding is reducing to small fragments or powder by

crushing, as in grinding spices, or coffee in a flour mill or on a

grinding stone.

Mashing:

Mashing is a method of breaking up of soft food usually after

cooking or boiling with pressure, with a potato masher or with a fork.

Pressing:

Pressing is separating liquid portions from solids by weights

or mechanical pressure, as in making cider from apples, paneer,

screw pressing, etc.

Puréeing:

Puréeing is grounding, pressing, and/or straining vegetables

or legumes to the consistency of a soft paste or thick liquid. Purées

of specific foods are often known by specific names, e.g. mashed

potatoes or apple sauce. Fruit juice concentrates are also made in

the form of semi-solid puree, e.g. guava, tomato puree, etc.

Sieving:

Sieving separates wanted/desired elements from unwanted

material using a tool such as a mesh or net. It also helps in enclosing

air between powder particles and mixing ingredients evenly, like

sieving of flour for cakes. It also ensures uniformity of particle size.

Refining:

Refining is freeing desired material from impurities, as in

refining cane-sugar.

Skimming:

Skimming is removing a floating layer by passing a utensil

under it (ladle) as in skimming cream from milk.

Rendering:

Rendering is separating fat from connective tissues by heat

as in rendering lard (dripping).

Filtration:

Separating solids or sediments from liquids, through fine

meshed materials, as in filtering fruit juices for jelly through a cloth

bag or fine wire mesh strainer or filter press.

Flavouring:

A bundle of herbs and vegetables bouquet garni to impart

flavour to stock and sauces.

Julienning:

Julienning is a method of food preparation in which the food

item is cut into long thin strips. Common items to be julienned are

carrots for carrots Julienne, potatoes for French fries, or celery for

Céléris Remoulade. Julienne can also be applied to the preparation

of meat or fish, Japanese saseme especially in stir fry techniques.

Sprouting:

Sprouting is the practice of soaking, draining and then

moistening seeds at regular intervals until they germinate, or sprout.

Flotation:

Separating on the basis of difference in specific gravity as in

the elimination of the over immature peas in a batch by use of brine

of appropriate strength.

Evaporation or Reduction:

Evaporation or reduction is removal of water, commonly

accelerated by heating without lid.

Homogenization:

Sub-dividing large drops into smaller ones by forcing them

through a small apperture under great pressure as in homogenizing

the fat in cream, homogenized milk etc.

Emuisification:

Dispersing one liquid in another in which it is insoluble or

unmiscible such as water and oil with the addition of an emulsifier;

e.g. vegetable gums. If the dispersion is to be temporary, a stabilizer,

which coats the droplets of the dispersed phase, must be

incorporated, e.g. in mayonnaise.

COMBINING AND MIXING IN THE PREPARATION OF FOODS

Food preparation often involves the combining and mixing of

different food or food materials. Important effects of the methods of

combining food or ingredients are those related to palatability.

Texture and flavour are often controlled to an important degree by

the skill and method employed in combining component materials.

Beating:

Beating is mixing materials briskly, lifting and dropping them

with an appropriate tool. Whether done using an electric mixer or by

hand with a fork, spoon, or whisk, to 'beat' is to vigorously mix, blend,

or stir a mixture in a circular motion. This technique changes the

consistency of the ingredient(s), from the smoothing, mixing and

aerating the ingredients to incorporating air into egg whites or sweet

cream. Rule of Thumb - 100 strokes by hand will equal about one

minute with an electric mixer.

Blending:

Blending is a technique where two or more ingredients are

combined so they are smooth and equally distributed throughout the

mixture. A spoon, fork, rubber spatula, whisk, electric mixer with

paddle attachment, food processor, blender or even bare hands can

be used for this technique. Blending differs from beating in that its

sole purpose is to combine the ingredients, not to incorporate air into

the mixture.

Cutting-in:

Cutting-in is a technique used in pastry making (scones,

biscuits) involving the mixing of a cold solid fat (butter, margarine,

shortening) into dry ingredients (flour mixture) until the mixture is

blended but still contains small flour-coated pieces of cold fat. This

combining of the cold fat and dry ingredients must be done quickly

and with a light hand so that the fat does not melt. For light and fluffy

scones or biscuits, the fat should not become too soft or cut too fine.

A pastry blender, two knives, fingers, food processor or an electric

mixer with the paddle attachment can be used.

Creaming:

Creaming is mixing or beating technique that combines

ingredients to make a uniform mixture and also incorporates air into

this mixture. Softening fat by friction with a spoon, usually followed

by gradual incorporation of sugar as in cake-making. The butter

should be at room temperature so it incorporates the sugar

sufficiently to produce a smooth and creamy batter that is light and

fluffy. A whisk, wooden spoon, or electric mixer with paddle

attachment can be used.

Kneading (pronounced (NEEDing):

Kneading technique used in both bread making and pastries

to combine and work a dough or mixture into a smooth and pliable

mass. In bread making, kneading the dough also develops the gluten

strands in the flour so it adequately holds in the gases released by

the leavener (yeast) to produce a bread with good volume and

texture. This technique can be done by hand, using the press-fold-turn action or using a food processor or electric mixer with the dough

hook.

Whipping:

Whipping is a mixing technique used to incorporate air into an

ingredient or mixture (i.e. egg whites, heavy cream) to increase its

volume and make it light and fluffy. This is done by vigorously

beating in a circular motion using a wire whisk or electric mixer. Egg

whites are often whipped and then added to cake batters to make

them less dense so they have more volume when baked. Whipped

heavy cream can be added to custards or sauces to make them

lighter.

Whisking:

Whisking is a technique to rapidly beat or whip as much air

(volume) as possible into a mixture or one ingredient (usually heavy

cream or egg whites). This is accomplished by using a wire whisk or

electric mixer. A whisk is made of several wires that are looped

together into a teardrop shape and attached to a wooden or stainless

steel handle. They come in many different sizes and shapes with the

wires of various amounts, thicknesses and flexibilities. Whisks can

be used to whip, blend or stir ingredient(s).

Folding:

Folding is a simple but crucial technique used when

combining a light and airy ingredient into a heavier ingredient or

mixture in such a way as each ingredient maintains its original

volume. This technique must be done quickly but gently and stop

'folding' as soon as the ingredients are blended. Start by placing one

quarter of the lighter mixture on top of the heavier mixture. With a

rubber spatula cut down vertically through the two mixtures, sweep

across the bottom, up the nearest side of the bowl, and over the top

of the mixtures (go in clockwise direction). Rotate the bowl a quarter

turn counter-clockwise and repeat the down-across-up-over motion.

This technique is commonly used to incorporate flour into a sponge

cake base and adding egg whites to a cake batter.

Marinating:

turn action or using a food processor or electric mixer with the dough