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Consumer Sciences, Texas Tech University.
Procedures in a Professional Food Setting
Course: Introduction to
Culinary Arts
Grade Level:
9 - 10
Topic:
Mise en place
TEKS Addressed:
(15) The student evaluates and determines equipment, ingredients, and procedures in a
professional food setting. The student is expected to:
(A) identify the role of mise en place.
National FCS Standard Addressed:
8.3.6 Identify a variety of types of equipment for food processing, cooking, holding,
storing, and serving, including hand tools and small ware.
Key Word Instructional Strategies
Materials
Links
Core Course Correlation
mise en
place
1) LABORATORY EXPERIENCE/DEMONSTRATION
Objective: The student will identify the role of mise en place in
the professional kitchen.
Explain to students that in order for work in the professional
kitchen to be efficient and a food business to thrive mise en
place must be utilized by the chefs and employees. Mise en
place is a French term meaning to put in place.
Show the PowerPoint slides Mise en Place. Lead a discussion
with students about the importance of mise en place to the
efficiency of the professional kitchen.
Questions for Discussion:
Why should reading of the recipe be one of the first tasks
of a cook or chef?

How does mise en place help to save time?
How does mise en place help to save energy?
What is meant by dovetailing work?
Mise en Place
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