Answer:The correct mise en place for the standard breading procedure is to use one hand for the liquid ingredients and the other hand for the dry ingredients. Discuss when it would be appropriate to use brine and when it would be appropriate to use a marinade when preparing meat for cooking.
Mise en place might be one of the most widely translated French phrases in the culinary lexicon, despite which, it remains one of the least understood. "Everything in its place!" is what any culinary student and cooking enthusiast will dutifully recite when asked what mise en place means.
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Answer:The correct mise en place for the standard breading procedure is to use one hand for the liquid ingredients and the other hand for the dry ingredients. Discuss when it would be appropriate to use brine and when it would be appropriate to use a marinade when preparing meat for cooking.
Explanation:
Answer:
Mise en place might be one of the most widely translated French phrases in the culinary lexicon, despite which, it remains one of the least understood. "Everything in its place!" is what any culinary student and cooking enthusiast will dutifully recite when asked what mise en place means.