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Ingredients and stock - Introduction
If recipes and menus are at the heart of the Mise-en-place system then ingredients are the foundations. They are what all your food preparation uses and they are what cost you money. Without them the rest of it is meaningless.
You may recall this diagram from the Mise-en-place / Overview topic:
Ingredients are provided by Suppliers and you will hold Stock of those ingredients. They are combined together in creative ways to prepare the Recipes that you serve to your consumers by offering them Menus, using up, or Consuming that stock in the process. You have to place Orders on your suppliers to deliver those ingredients and replenish your stocks.
Note that, the term "orders" may mean you sending a order for goods to a supplier to be delivered or it may mean you or one of your staff going out to the local butcher for supplies.
Over the next two series of topics in this tutorial we will be covering most of the remaining parts of the Mise-en-place system and, in the process, completing the loop of the entire food service process.
The subject of stock will be covered partly in this section of the tutorial and partly in the next where we deal with orders and deliveries.
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