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Mise en Place List

The mise en place list outlines food preparation tasks for the week. On Wednesday, tasks include cutting vegetables for soup, preparing croquets and mushroom vole u vents, mixing chicken roulade and lamb samosa fillings, soaking chickpeas for hummus, preparing pink sauce for pasta, cleaning and cutting prawns, and making puff dough. On Thursday, tasks focus on finishing and final preparation of soups, starters, main courses, desserts, breads and rice.

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Gunjan Agrawal
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119 views

Mise en Place List

The mise en place list outlines food preparation tasks for the week. On Wednesday, tasks include cutting vegetables for soup, preparing croquets and mushroom vole u vents, mixing chicken roulade and lamb samosa fillings, soaking chickpeas for hummus, preparing pink sauce for pasta, cleaning and cutting prawns, and making puff dough. On Thursday, tasks focus on finishing and final preparation of soups, starters, main courses, desserts, breads and rice.

Uploaded by

Gunjan Agrawal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Mise En Place List

SECTION DAY WORK QUANTITY


Soup Wednesday Cut onions, celery,
broccoli and leaks
Thursday Prepare and finish

STARTERS
Croquets Wednesday Prepare the 250 no.
croquets and
refrigerate
Thursday Deep fry

Mushroom vole u vent Wednesday Prepare the mix 200 no.


Thursday Bake the vole u
vents and final prep

Chicken roulade Wednesday Prepare the mixture 300 no.


and roll the chicken
Thursday Final prep- poach
the chicken first and
then pan sear it

Lamb Samosa Wednesday Prepare the mix and 250 no.


give it to chef
gangaram(lamb
mince to be cooked)
Prepare the dough
Thursday Fry the samosas

Hummus Pita Tuesday Soak chickpea 1kg chickpea


Wednesday Boil the chickpea 50 pieces of pita
Thursday Prepare the
hummus. Prepare
and bake the pita
bread

MAIN COURSE
Pasta Wednesday Prepare the pink 2 packets
sauce. Boil the pasta
and toss it in oil and
store.
Thursday Final preparation

Prawn curry Tuesday Clean the prawns 8kg prawns


and cut them into
halves
Wednesday Vegetable cutting
Thursday Prepare the curry
and final
preparation

Vegetable thai curry Wednesday Cut vegetables


Thursday Final preparation

Steamed rice Thursday Final preparation

DESSERT AND BREADS


Assorted breads for Thursday Final prep
soup
Puff dough Wednesday Prepare the dough
Pita bread Thursday Final prep
Pudding Thursday Final prep
Glass dessert Thursday Final prep

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