Hello my dear readers!

As you know, I love cooking, but I didn't tell you that I decided to become a professional chef, so I enrolled in a gastronomic school to become a chef. The point is that I have decided to share knowledge and information about cooking starting with the basics, of course.

Many of us cook, search for recipes and prepare them, but we don't know where everything that is put into practice today comes from, nor what techniques and in what way is the right way to make our preparations and that they are organized and the result is what we expected. I will start by talking to you about what the Mise en Place' is.

The term Mise en Place, from the French word, means' put in its place'. Starting from here, we can define the Mise en Place as the collection, organization and preparation of the ingredients and utensils to be used for a preparation.
Ingredients and food should be washed, cut, peeled, measured, weighed and separated in containers; utensils should be clean close at hand.

Why we realize the Mise en Place?

This method guarantees us an ideal preparation and final result and saves us time. The chef, cook must be very organized, applying the mise en place will not be forgotten or overlooked any ingredient that deserves our preparation.

Steps of the Mise in Place:

1-Know the menu and the recipe to be made
2- Search and choose ingredients
3-Wash, peel, cut, measure, weigh the ingredients
4-Prepare the equipment and utensils to be used
5- Clean, sort and shut down the equipment used

Here is an example of the mise en place for cupcakes

Final result of my cupcakes!

The mise en place will depend on the area in which it is applied, such as the table, the tablecloth, the cutlery and everything necessary to serve the diner.

I hope you liked and found this first class useful. I'll be back with more

Thank you for reading.