Question

2. Imagine that you just started working in a kitchen and are informed that the head chef is extremely strict about mis-en-place in their kitchen—what is meant by this? What strategies would you use in order to ensure that you adhere to the head chef’s strict mis-en-place policy?

Answer 1

Answer: Firstly mis-en-place means "everything in its place".

Step-by-step explanation:

Make sure you're not moving anything around. If you move something or use it, always put it back.

Some other things you can do is, have an organized system. So, you have a certain place where everything should go.

Make sure you ask your head chief about where he wants things to go, so you make sure you're not making a mistake.