Mise en place

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For the restaurant, see Mise en Place (restaurant).
Mise en place in a professional kitchen

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which meant "putting in place", as in set up. It is used in professional kitchens to refer to organising 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] The practise is also effective in home kitchens.[2][3]

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References[edit]

  1. ^ Montagné, Prosper. Larousse Gastronomique, ed: Jennifer Harvey Lang. New York: Crown, 1988. Second English edition.
  2. ^ "The Reluctant Gourmet, "Mise en place"". Retrieved 10 February 2013. 
  3. ^ Ruhlman, Michael (14 September 2014). Ruhlman’s Twenty. Chronicle Books. p. 13. ISBN 978-0811876438. Retrieved 27 January 2015. There's no reason it won't work for you in your kitchen at home. 

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