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MISE EN PLACE 1

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MISE EN PLACE 1


The focus of this unit is in training on the essential skills for doing the Mise En Place for food production. Classic vegetable cuts are taught and practiced to acquire precision. Other skills include assembling tools & equipment, weighing & measuring of ingredients, preparing pans for cooking and re-generating dried, frozen & concentrated products for use.
 



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Map WAI@JCC, Sona Topas Tower , Jl. Jend. Sudirman Kav. 26 Lt. B1 (Pan & Wok) , JAKARTA SELATAN, Indonesia
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