2008年9月13日 星期六

"Mise en place", chef, line cooks

A Tart That’s Sweet, Yet Savory


Published: September 12, 2008

THE flow of ideas and ingredients between the savory and sweet sides of a professional kitchen is usually a one-way street.

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Andrew Scrivani for The New York Times

Caramelized tomato tarte Tatin

Pastry chefs liberally borrow herbs, spices, fancy salt, vinegars, even bacon and ham from the mis en place. But when a line cook lifts the likes of white chocolate and macaroons, it’s more often in service to a sweet tooth than a dinner dish.







"Mise en place" (pronounced [miz ɑ̃n plas], literally "put in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in U.S. 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 during their shift.[1]

Wikipedia article "Chef". 了解法國廚師制

Sous chef
The Sous Chef is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in for the executive chef when they are off-duty. They also will fill in or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.[1]



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