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.
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Thesis Statement: Chefs often use a method called mise-en-place, which helps them organize their ingredients for better preparation.
Examples: A recipe for potato leek soup requiring butter, onions, and potatoes, and the process of getting out all the ingredients and cutting them as directed.
Technical Vocabulary: mise-en-place, ingredients, recipe, seasoning.
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3 answers