Organization The prepared ingredients are

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Professional restaurateurs swear by mise en place - and for good reason. Mise en Place in the kitchen Whether you're a restaurant , café or bar : develop a system for mise en place that works for you and your catering business. You can use the following exemplary steps as a guide: Planning Every mise en place starts with a plan. First, get an overview : Take your menu , check your stock levels and plan the quantities . Which ingredients need to be bought? Which are still in sufficient supply and can be taken from the warehouse? Make sure that you have the right quantities for oman phone data all dishes. Make a list of all the ingredients and sort them into categories, e.g. vegetables, meat, spices, pots, pans. Preparation Prepare your work area : Have all the necessary utensils and equipment within reach to ensure an efficient workflow . For example, pots, pans, knives, cutting boards and measuring cups. You can then prepare the ingredients, which means washing, peeling, cutting, chopping and mincing - depending on the recipe. You can also prepare and measure spice mixtures and sauces in advance to save time later during the "real" cooking.

kept and stored in suitable containers for later use . Label everything with the corresponding content and quantity. Put all utensils that will be needed later within easy reach. Clean your work area and dispose of waste and food scraps . Since the most important ingredients and utensils are now prepared, you or your chefs can concentrate fully on preparing the more elaborate dishes. Mise en Place in Service There are also steps for the service area within the framework of Mise en Place that will help you and your service team to organize and get ready for your guests. Setting the tables Let's start by setting the tables . Knives and spoons are set on the right side. The knife blade points inwards. The fork is set to the left of the plate . The distance between the cutlery and the edge of the table is about a thumb's width. Choose suitable glasses for the respective drinks and place them on the table as well. Candles and salt shakers are placed in the middle of the table. Let the candle wicks burn once, then they will be easier to light later when guests arrive.

A quick tip for setting glasses correctly: The largest glass (often the red wine glass) is placed vertically above the knife. The water glass is always placed at a 45° angle to the right below the red wine glass. Prepare menus, drink lists and table reservations Check the inventory of menus