Mise en place (, literally "putting in place") is a French phrase defined by the as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, sauces, cook items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.\\and I all most of the chef is part of life inside and both side the kitchen ,,,,,,,,,,, no m mise en place u can not cook for the service , no mise en place mean the chef will get mad , no mise en place mean u life F** up …
We put so much on do it that ,,,,, that I think all of us “ chef “ will be have this word as spell of a wizard in our life .
So guys go back to work chut u mouth keep focus on what u doing , do not look at me and do u Mise en place … later u can explain to u girlfriend , boy friend wife and whoever…. now do it right cose is lunch time and we have to open ….
More for your … so u not need to go to University of Oxford ….. the Mise en place is :
Recipe reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as all ….are prepared for use, and oven are preheated. Preparing the mise en place ahead of time allows the CHEF ( yes u all are or I hope u will become ) to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.
The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier, who is well known for his development of the Brigade system of running a kitchen.
Mise en place (, literally "putting in place") is a French phrase defined by the as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, sauces, cook items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.\\and I all most of the chef is part of life inside and both side the kitchen ,,,,,,,,,,, no m mise en place u can not cook for the service , no mise en place mean the chef will get mad , no mise en place mean u life F** up …
We put so much on do it that ,,,,, that I think all of us “ chef “ will be have this word as spell of a wizard in our life .
So guys go back to work chut u mouth keep focus on what u doing , do not look at me and do u Mise en place … later u can explain to u girlfriend , boy friend wife and whoever…. now do it right cose is lunch time and we have to open ….
More for your … so u not need to go to University of Oxford ….. the Mise en place is :
Recipe reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as all ….are prepared for use, and oven are preheated. Preparing the mise en place ahead of time allows the CHEF ( yes u all are or I hope u will become ) to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.
The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier, who is well known for his development of the Brigade system of running a kitchen.
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