culinary arts
Food Service Principles( FSP) students working in teams to do Mise en Place! Teacher: Chef Octavio Londoño
Mise en place( French pronunciation: [ mi za ' plas ]) is a French culinary phrase which means“ putting in place” or“ gather”. It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients( e. g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.
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