Mise en Place (Part 2)

Hello Everyone, this is the continuation of the topic about Mise en Place. After reading this post you should be able to demonstrate organizational skills that will help you to bake successfully. Have fun reading!.

Preparing the Pans

Before starting the actual baking, The pans that will hold the batter or dough need to be prepared so that the baked good will easily released from the pan. It involves greasing it or greasing, papering and flouring the pan or simply put a foil or parchment paper. Read the recipe to determine how to prepare the pans.

Measuring Properly

Measuring the ingredients properly is the foundation to success. Recipes in cookbooks have already been tested with specific amounts of ingredients needed to the recipe. Recipe a set of group of instructions that must be followed exactly, so that you will produce the product you hoped for.

Measuring the ingredients is important to any chef, but when it comes to pastry chef it is crucial. Baker's weigh their ingredients on a baker's scale. This scale is similar to the scale seen at a doctor's office. Many chefs are using digital scales. Digital scales are faster, lightweight, more accurate and easier to use. When bakers weigh ingredients or divide a piece of dough or a bowl of batter into specific amounts, it is known as scaling.

It is imperative to measure ingredients properly so that the recipe consistently comes out the way it was intended every time it is made. Many times home bakers do not get consistent results because most of the recipes for home baker measure ingredients by volume, which is not as accurate weighing. There are different ways to measure ingredients by volume and some people do it properly while others do not. For instance, one person may scoop up and level the flour perfectly and another person, making the same recipe, may pack the flour down, getting a different amount altogether.

Practicing Good Sanitation

It is critical for any person preparing food in a kitchen to keep food sanitary and practice good sanitation. Sanitation refers to the various practices used to reduce the number of microorganisms that can lead to food contamination and food borne illness (called pathogens).

Pathogens are microorganism that cannot be seen by the naked eye that can multiply in foods and ultimately make people sick. It s important to keep food safe to eat; people's lives depend on it.

Because we live in a global society and food is imported from all over the world, chefs need to pay particular attention to the handling and preparation of these foods, especially since sanitary conditions can vary from place to place.

Food must be stored at the proper temperatures to keep microorganisms at a minimal level. Cold foods should be kept at a temperature of 41ºF (5ºC) or below and hot foods should be kept at a temperature of 135ºF (57ºC) or above. The temperature range between 41ºF(5ºC) and 135ºF (57ºC) is known as Temperature danger zone (TDZ) for more than 4 hours. It is within this temperature range than the bacteria multiply extremely quickly.

It is important to wash your hands before you start to bake, after you have finished and when you're going to the bathroom. The baker needs to pay particular attention to foods high in protein like eggs and dairy products. These foods are most susceptible to bacteria growth and need to be stored and handled in a particular way. Avoid cross-contamination, or spreading bacteria from one surface to another or food to another surface or food, by washing your hands after handling raw ingredients and before cutting up fresh fruits that will not receive any further cooking.

TIP: The temperature danger zone (TDZ) may vary from state to state!.

Reference : About Professional Baking by Gail Sokol (Philippine Edition)