Mise En Place.docx

1|Page

Course: Culinary Arts Subject: Baking Lecturer: Mr. Arnold Jupiter Assignment: Mise en Place Trainee: Shem De Souza Submission Date: 17/09/18

2|Page

What is Mise en Place? “Mise en Place is a French term which means putting in place.” It’s most frequently used in a culinary context where it signifies that you should prepare all the necessary utensils and ingredients before you start cooking. This simple concept is one of the most effective tools used by chefs and amateur cooks.

Applying Mise en Place in the Kitchen  First, choose a recipe and figure out which ingredients and kitchen utensils are needed.  Prepare all the ingredients so that they’re ready to be used.  Group ingredients and utensils together so that they’re easy to find and used while cooking  If there are ingredients that are required extensive special preparation, you can prepare them before you start the main cooking process.

3|Page

Advantages of Mise en Place  Time is use more efficiently in the kitchen.  Preparing difficult recipes becomes easy and enjoyable.  Ingredients and Utensils are at eyesight reach fast.  Less time consuming