Translated from Portuguese to English - www.onlinedoctranslator.

com

MEDIUM TECHNICAL INSTITUTE OF HOSPITALITY AND TOURISM

TECHNOLOGICAL PROJECT

MISE IN PLACE

Technological Project Work, presented at the

Restaurant and Bar course at Instituto Médio
Hotel and Tourism Technician,as a requirement for

assessment, guided byProfessor Rosa Dulce.

LUANDA/2023
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MEDIUM TECHNICAL INSTITUTE OF HOSPITALITY AND TOURISM

ANDRÉ AVELINO PEDRO

MISE IN PLACE

Teacher

_____________________

Sweet Rose

LUANDA/2023

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TITLE

“We are what we do, but we are, above all,

what we do to change who we are.” (Edward

Galeano)

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DEDICATION

I dedicate this work to my parents and friends

who helped me during the construction
process.

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 THANKS

The preparation of this Project would not have been possible without the collaboration,

encouragement and commitment of several people. For this reason, I would like to express all my

gratitude and appreciation to all those who, directly or indirectly, contributed to making this task a

reality. I would like to express my sincere thanks to everyone.

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 PERSONAL DATA
Name: André Avelino Pedro Natural: Luanda
Date of birth: 10/15/2001 Marital status: Single
Resident: Belas, Bº Bita Progresso, Casa S/N.

Living room:10 Class:RB12BT Student number:02

Telephone: +244931417790 /+244952162093

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 SUMMARY

Mise en place is a term of French origin and should therefore be pronounced “mizãn

plass”. The meaning is simple: put in order or put in place. Imagine that you are going to make a

pie, the recipe of which you saw on some chef's Instagram and you start mixing and doing

everything at the same time.

The mise en place is done as follows:

1. Read the entire recipe carefully (no skipping steps);

2. Check if you have the ingredients;

3. Separate the necessary inputs;

4. Serve portions as recommended in the recipe;

5. If any ingredients require cooling, serve in a bowl and

return to the refrigerator;

Industrial kitchens have appropriate containers and utensils for the main
types of mise en place. Also, in the brigade of professional kitchen professionals there is always someone responsible

for the task at the beginning of the operation, when it comes to the production of sauces, seasonings and garnishes.