Mise en place is a French phrase which means "putting in place", as in set up. Also meaning the preparation of equipment and food before service begins. In the kitchen, it is best to use mise en place. This is where you organize and arrange all the ingredients that you will be using. This is important so you can have everything going smoothly while you’re cooking. It is also important so you will not skip out on any ingredients that you will need.
The importance of having sanitary equipment is that there is a lot of things that can go wrong if equipment isn’t sanitary. In the kitchen you are going to be dealing with multiple things. From vegetables to meat to poultry to cleaning equipment. Having all of that in a kitchen you will need to know what to do and what not to do and need to know how to keep everything is place. If you can’t do this, it can result in something as cross-contamination, and also not being sanitary can have bad bacteria spreading around. Also if you keep equipment sanitary, you can have your equipment last longer.
Knife skills are very important because knifes are nothing to play with. There is many knife skills that I have learned this past year. First, with using a knife you will have to know how to carry a knife. You will need to know how to rocking and crawling. That is where you cut your food with your fingernails tucked in so you do not cut your