Please Help ASAP. (I need a long answer.)
"You are a friturier in a kitchen brigade. Describe how you would set up your mise en place for that station so that you could be as productive and safe as possible."

answer:

Ancestry kitchen

Explanation:

The ancestry of the modern kitchen brigade (kitchen staff) dates back to the renowned Chef Georges Auguste Escoffier who is the father of the original Brigade de Cuisine. In his day he had over 20 specific cook positions and dozens of kitchen staff filling those positions. Today’s kitchen brigade has been significantly streamlined from Chef Escoffier’s original, but the basic structure and concept is still the foundation of any well organized professional kitchen.

fluid balance is an aspect of the homeostasis of organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavior, such that the concentrations of electrolytes (salts in solution) in the various body fluids are kept within healthy ranges. the core principle of fluid balance is that the amount of water lost from the body must equal the amount of water taken in.

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