Vegetables Mise En Place - Culinary Arts, Level 3

Mise en place is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.  By making sure ingredients are prepped and workstations are organized before you begin assembling a dish, you'll save time. And not only will you waste fewer minutes completing prep work, but you'll also eliminate unnecessary steps or duplicate work in the kitchen.

These video lessons provide a comprehensive guide in preparing and processing vegetables for use.