Question

Miss en place is especially useful for complicated recipes. It is an effective technique in restaurants, but it also works well at home. Choose an unfamiliar recipe. Draw a diagram of how you would set up the ingredients according to mise en place. Explain your reasoning for your choices.

Answer 1

Answer:

Sample Answer

I chose to make linguini with shrimp scampi. I was interested in this dish because it combines seafood and pasta, two food I enjoy greatly. I used 1 pound of linguine and one pound of shrimp.

I needed to plan my procedure so that I could warm and season the shrimp while the pasta was cooking. The pasta takes 7 to 10 minutes, so I had to have all my herbs and spices set out for the shrimp and my colander set in place in the sink to drain the pasta in order for both the shrimp and the pasta to be ready at the same time.

I placed small bowls on the counter and measured out ¼ cup of chopped fresh parsley, ½ of a lemon zested, ¼ teaspoon of red pepper, 2 teaspoons of garlic and ⅛ teaspoon of black pepper and a dash of salt.

I started the pot of water boiling for the linguini and placed a bit of olive oil and 2 teaspoons of salt in the water. While that was heating, I sautéed the shrimp in butter in a cast iron skillet on low heat on the stove. As the shrimp warmed, I gradually tossed in the herbs I had carefully measured. I tossed the shrimp as it heated so the herbs would coat all sides of the now buttery shrimp.

The linguine was then ready to be drained. After I drained the linguini, I tossed in the warmed, seasoned shrimp.

Explanation:

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