Chefs often use a method called mise-en-place, which is a French term that means “everything in its place.” This helps chefs organize their ingredients because it focuses them on preparing what they need for a recipe. For example, a recipe for potato leek soup requires butter, onions, and potatoes. The chef can complete their mise-en-place by getting out all the ingredients, cutting the onions as directed, and cutting the potatoes as directed. When all this preparation is done, then the chef can focus on seasoning the food as they cook.

Question

Using the paragraph above from an explanatory essay, identify the thesis statement, examples, and technical vocabulary the author uses.

Answer 1

Thesis Statement: The method called mise-en-place helps chefs organize their ingredients and focus on preparing what they need for a recipe.

Examples:

1. A recipe for potato leek soup that requires butter, onions, and potatoes.
2. The actions involved in mise-en-place: getting out all the ingredients, cutting the onions, and cutting the potatoes.

Technical Vocabulary:

• Mise-en-place
• Ingredients
• Recipe
• Seasoning