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Mise en place is a French culinary term meaning "put in place" and refers to having all ingredients, tools, and equipment prepared and organized before starting to cook. This document discusses mise en place and provides information on appetizers, including that they are foods that stimulate appetite through their appearance, fragrance, or flavor and are usually served before a meal in small quantities. Appetizers are also classified into categories like cocktails, hors d

Author

Ninel Oicangi Senoirb

Language

EN