Question

2. Imagine that you just started working in a kitchen and are informed that the head chef

is extremely strict about mise-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
mise-en-place policy?

Answer 1

Well I believe that if you wanted to meet this chefs policy you would do research on him and research on the policy.

Step-by-step explanation:

If this chef has a strict policy it would be best to learn more about him and his policy because when you do cook for him you'll have a lower chance of failing and disappointing him as well as yourself.

Answer 2

What it means for the head chef to be extremely strict about mise-en-place is that they want everything in its place, always. The strategies you could use in order to ensure that you adhere to the chef’s strict mise-en-place is having all of your ingredients for your dishes prepared and measured and all of the pans, utensils, or dishware you might need. You also need to put everything back in its place after its been washed or cleaned.

Step-by-step explanation: