To be successful in the food service industry, cooks need more than the ability to prepare delicious, attractive and nutritious foods. They must have the talent for organization and efficiency. Good chefs take pride in the thoroughness and equality of their preparation, or mise en place (pronounced meez-on-plah ss)
MISE EN PLACE - French term meaning "everything in place"
Even on the simplest level, pre-preparation is necessary. If you prepare only a short recipe, you must first:
MISE EN PLACE - French term meaning "everything in place"
Even on the simplest level, pre-preparation is necessary. If you prepare only a short recipe, you must first:
- Assemble your tools (knife, cutter, grater etc,.)
- Assemble your ingredients.
- Wash, trim, cut, prepare, and measure your raw materials.
- Prepare your equipments. Pre-heat the oven, line baking sheets, etc.
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