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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