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Consumer Sciences, Texas Tech University.
Procedures in a Professional Food Setting
Course: Introduction to
9 - 10
Mise en place
(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
Core Course Correlation
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