(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
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Transcript of (1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
1
It is an organizational design that is highly
formalized, centralized and complex.
• Appetizers were originally introduced by the Athenians
• Aperitifs came about by the Romans and were classified as a liquid appetizer that typically contained alcohol. The purpose for aperitifs were also meant to help with the imminent digestion process.
For a time, appetizers would be served between the main course and dessert as a refresher, but by the twentieth century they had taken their place as a precursor to the main course.
Is a French Term which means “set in place” that is you have everything ready to cook in its place.
MISE’EN PLACE