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What term is drawn from French roots and literally means "everything in its place," referring to how a chef should gather and arrange all ingredients and

tools they need for cooking at their work station before they start service?
A.
B.
C.
bain-marie
en croute
chiff-on-ade
D. mise-en-place

User Ivan Stin
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the answer is D.mise-en-place
User Adam Szmyd
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