1. Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Explanation:
3. Fresh ingredients also retain a lot more nutritious value compared to processed foods that have been adulterated, and in many cases, exposed to preservatives and other such chemicals
