Mise-en-Place in the Restaurant for Plated Service
Mise-en-Place in the Restaurant for Plated Service
Completion requirements
Browse the glossary using this index
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maitre d'hotelThe head waiter or manager in a restaurant. Someone who has a level of management experience and authority | |
mise-en-placeA French word meaning "everything in its place", either by getting items ready for cooking or service, or by cleaning up once they have been used | |
S |
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specialsA dish which is not normally on the menu at the restaurants. usually offered on a specific day or during a season | |