- The preparations to prepare, obtaining the ingredients ready, such as for instance cuts of animal meat, relishes, sauces, par-cooked items, herbs, newly chopped veggies, as well as other components that are necessary for the menu and dishes components calculated away, washed, sliced and put into specific bowls; and equipment such as for example spatulas and blenders ready, and oven preheated.
- The preparation and designs which can be set-up and employed by range chefs at their particular programs in a commercial or restaurant cooking area.
Cross Reference for "mise en place"
- service à la russe
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