Mise en place

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Mise en Pois in a professional kitchen.

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is 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] The practice is also effective in home kitchens.[2]

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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 February 10, 2013

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