CULINARY SKILLS DEVELOPMENT ONE: DAY 1
Mise En Place - ”putting in place,” used in a culinary setting to refer to the orderly arrangement of the necessary ingredients for a given dish, recipe or group of dishes for a station.
Mirepoix — A combination of chopped aromatic vegetables used to flavor stocks, soups, braises and stews. The classic french combination of onion, carrot and celery is used in a 2:1:1 ratio.
*White Mirepoix (for white stocks/sauces) — 2 parts onion : 1 part parsnips : 1 part celery
*Asian Aromatics — 2 parts onion : 2 parts garlic : 1 part green onion
*Cajun Trinity — 2 parts onion : 1 part green bell pepper : 1 part celery
Sachet d’epices — "bag of spices," aromatic ingredients, encased in cheese cloth, used to flavor stocks and other liquids.
For 1 gal of liquid: 4 parsley stems, 1 sprig of thyme, 1 bay leaf, 1 t black peppercorns, 1 garlic clove.
Bouquet Garni — A small bundle of herbs tied with kitchen twine used to flavor stocks and braises.
For 1 gal of liquid: 1 sprig of thyme, 1 bay leaf, 4 parsley stems, and 3 leek leaves which serve as a wrapper when the bouquet is tied into a bundle with kitchen twine.