Mise en Place in our A-Z - Cooking Index
Mise en Place refers to the preparation that takes place prior to cooking a dish. If one performs a mise en place then one would collect all the ingredients necessary and prepare them before commencing cooking. That might include chopping them up, weighing them or marinating them.
In professional kitchens mise en place is done in conjunction with tasks such as setting ovens to the correct temperature, getting utensils such as blenders ready and sharpening knives. A chef will have his mise en place beside his work station ready for that mealtime’s service and should – assuming they have prepared properly – have enough prepared to last through service. In theory a properly set up Mise en Place should stop a chef getting ‘in the weeds’ (way behind in getting food on to diners’ tables).
The term, directly translated into French means “setting in place”.