Mise en place Mise en place literally "put in place") is a
French phrase defined by the Culinary Institute of America as
"everything in place", as in set up. It is used in professional
kitchens to refer to the ingredients, such as cuts of meat,
relishes, sauces, par-cooked items, spices, freshly chopped
vegetables, and other components that a cook requires for the
menu items that they expect to prepare during their shift.
Recipes are reviewed, to check for necessary ingredients and
equipment. Ingredients are measured out, washed, chopped and
placed in individual bowls. Equipment such as spatulas and
blenders are prepared for use, while ovens are preheated.
Preparing the mise en place ahead of time allows the chef to
cook without having to stop and assemble items, which is
desirable in recipes with time constraints. It also refers to
the preparation and layouts that are set up and used by line
cooks at their stations in a commercial or restaurant kitchen.
The concept of having everything in its place as applie