Only then can you begin the actual preparation. Prepare your equipment (preheat oven, line baking sheets etc).Wash, trim, cut, prepare, and measure your raw materials.If you prepare only one short recipe, you must first. MISE EN PLACE: “EVERYTHING READY”Įven on the simplest level, prep reparation is necessary. This lesson deals with the basic concepts of pre preparation as well as a number of specific operations that are normally part of the mise-en-place. This French term meaning “everything put in place,” has become almost a professional password in kitchens, because food service professionals understand its importance to the success of the establishment. Good chefs take pride in the thoroughness and quality of their pre-preparation or mise-en-place (pronounced meez-on-plahss). Only if pre preparation has been thoroughly and systematically will service go smoothly. No matter when these tasks are done, they all must come together at one crucial point: service time.
In any #kitchen thee are a great many tasks to be completed over a given time and by a limited number of workers. They must have a talent for organization and efficiency. To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods.
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