Mise-en-place in the kitchen
Mise-en-place in the kitchen
4. Glossary
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to "set in place" - a concept that describes the cleaning of work surfaces, collecting and organising of cooking equipment and measuring of ingredients before any food preparation and cooking commences |
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Tsp |
an abbreviation for a teaspoon measurement, equivalent to 5ml |
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Tbsp |
an abbreviation for a tablespoon measurement, equivalent to 15ml |
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ml |
an abbreviation for a metric of measurement in terms of volume - a millilitre |
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L |
an abbreviation for a metric of measurement in terms of volume - a litre (equivalent to 1,000ml) |
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kg |
an abbreviation for a metric of measurement in terms of mass - a kilogram (equivalent to 1,000g) |
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gm |
an abbreviation for a metric of measurement in terms of mass - a gram |
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Calibrate |
to standardise a measuring instrument (i.e. a scale) to ensure its accuracy |
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Meniscus |
the curved surface of a liquid in a measuring flask, container or tube. |