Title: Demonstrate mise en place.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring the Foundations of Culinary Preparations

Demonstration should include

- explaining mise en place concepts and practices
- applying mise en place practices to utensils, other tools, equipment, ingredients, space, and preparations.

Process/Skill Questions:

Thinking

- What is the definition of the term mise en place?
- What is the importance of mise en place?
- What is prioritization? How does it relate to mise en place?

Communication

- What are the consequences of not incorporating the concepts of mise en place?
- What are the criteria for successful mise en place?

Leadership

- How can mise en place be demonstrated?
- How can using the kitchen brigade system reinforce the principles of mise en place?

Management

- How does mise en place affect production?
- Why does the consistent use of mise en place reflect good management skills?
- Why is precision and efficiency of great importance in a food service employee?