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Home > Restaurant > MISE EN PLACE.COOKING.GARNISHI. SERVING

MISE EN PLACE.COOKING.GARNISHI. SERVING

MISE EN PLACE

Gather all necessary ingredients.

Measure and prepare ingredients (chop, slice, dice, etc.).

Organize tools and equipment (knives, pans, utensils).

Set up the cooking station (clean and sanitize workspace).

Prepare sauces and stocks in advance if needed.

Ensure all ingredients are properly labeled and stored.

COOKING

Preheat ovens, grills, or stovetops as needed.

Follow recipes for cooking times and temperatures.

Monitor cooking processes and adjust as necessary.

Taste and season dishes throughout the cooking process.

Maintain cleanliness by cleaning as you go.

Ensure proper food safety practices (temperature checks, avoid cross-contamination).

GARNISHING

Choose appropriate garnishes for each dish.

Prepare garnishes (herbs, sauces, etc.) as required.

Add garnishes just before serving for freshness.

Ensure garnishes complement the dish and enhance presentation.

Plate dishes neatly and attractively.

SERVING

Check that all plates are clean and free of smudges.

Serve dishes at the correct temperature.

Present each dish with a flourish (describe the dish if needed).

Ensure proper portion sizes are adhered to.

Be attentive to guests' needs and preferences during service.

Collect feedback and address any concerns promptly.

Feel free to modify or expand upon this checklist based on your specific restaurant's needs!

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