Download presentation
Presentation is loading. Please wait.
Published byLee Flynn Modified over 8 years ago
2
Mise en Place (meez –ahn-plahs) French term: “to put in place.” Assembling all the necessary ingredients, equipment, tools & serving pieces needed to prepare food. This helps save time & effort. Work simplification: performing a task in the most efficient use of food, time, energy & personal.
3
Food can be prepared & cooked in a variety of ways. Find the most efficient way. Chopping Sautéing Braising Roasting Grilling Steaming
4
Time Management results in prompt service. Different foods cook at different times. Know how much time it takes to produce menu items. Efficiency in time management. is essential.
5
Arrange your work station effectively. Hand tools & ingredients must be with in reach. Effective range of motion: fewest body movement without unnecessary stress & strain. Eliminates wasted time & energy.
6
Quality personal has an effective result in efficient kitchen workplace. Teamwork is essential for a safe and efficient staff. Well trained & educated culinary staff. Well rounded staff is more efficient.
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.