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MISE EN PLACE
This is French, meaning "put in place". Chefs
need to organize the ingredients, pans, utensils and serving dishes
for the foods they make, as well as the area in which they are
working. This helps them to work fast, efficiently and cleanly.
Ask yourself the following questions to gather your "mise
en place":
- What recipe am I using? Do I understand all the words? Do
I know the amount it will make, the temperature I need and the
cooking time?
- Have I put together and measured all the ingredients I need
before I start? Have I done everything I need to do to get the
pans, the ingredients and the equipment ready?
- How will I set up my work area (cutting boards, tools, Kitchen Clean Up
supplies)?
- If I'm working with other people, how will we divide up the
work?
- Have I followed every step in the recipe exactly?
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