Mise on Place of the Cold Kitchen

3 April 2011

Use knives and small utensils appropriately using chef knife for slicing chiffonade, julienne, macedoine and grater for preparing foods. Operate food preparation and storage equipment efficiently when putting prepared foods into containers correctly and storing it in the refrigerator.
Select appropriate commodities and equipment for specific tasks when preparing lettuce, onions, tomatoes, cucumbers, chicken mayonnaise, bread, muesli, yogurt and cheese for mise on place. Carry out working methods in a logical and tidy manner to work more efficiently.
Carry out appropriate cleaning procedures to prevent cross contamination of foods and clean as you go. Wear protective clothing and footwear, in a suitable condition, in the kitchen (chefs Uniform).
Complete task to time when an order has to be completed for a guest. Complete food preparation tasks without excessive trimming loss when cutting the foods for mise on place try to waste as little as possible.
Ensure materials involved in food preparation are hygienically cleaned and make sure all chopping boards; knives and utensils are sanitized before preparing foods for mise on place.
Carry out simple comparison between fresh and convenience commodities when removing any brown spots from any vegetables that is being prepared for mise on place.