CH7 Culinary Review

Mise en place is the section of the kitchen where food preparation takes place.

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A benefit of good mise en place is that it allows you to work on more than one task at a time.

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The first step in good mise en place is planning a timeline.

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The order in which ingredients, tools, and equipment are arranged for easy reach as you work is known as work sequencing.

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Work flow means doing the right thing at the right time.

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One of the basic strategies of a good mise en place is having a written plan.

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One of the most important ways you can simplify your work in the kitchen is to know which tool can do a specific task most easily.

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Deciding which tasks are the most important is known as setting deadlines.

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The first thing you need to know when creating a timeline is the completion time of the item being cooked—its deadline.

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When you create a timeline, you work backward from the deadline to decide when other tasks need to be finished.

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