In many large restaurants, mise en place includes the __________.
A) preparation of stocks and sauces
B) preparation of breadings and batters
C) cutting and trimming of meat, poultry, fish, and vegetables
D) all of these

Question

Quizplus · Accepted Answer

Mise en place is a French culinary phrase which means "putting in place" or "everything in its place." It refers to the preparation and organization of ingredients before cooking. This includes the preparation of stocks and sauces, breadings and batters, as well as the cutting and trimming of meat, poultry, fish, and vegetables.

In Many Large Restaurants, Mise En Place Includes the __________