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Mise en place

French culinary term referring to preparation / From Wikipedia, the free encyclopedia

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Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1]

Mise En Place Bowls
Mise En Place in small bowls for stir fry
Mise_en_place_for_bacon_peanut_brittle_%28322687793%29.jpg
Ingredients arranged in a home kitchen for a peanut brittle recipe
Mise_en_place_for_hot_station.jpg
Mise en place in a professional kitchen

The practice can be applied in home kitchens.[2][3]

In the kitchen, the phrase is used as a noun (i.e., the setup of the array of ingredients), a verb (i.e., the process of preparing) and a state of mind.[4] The term's broader meanings can be applied to classrooms, hospitals, IT departments, and elsewhere.[4]