Mise en place

Mise en place (pronounced [miz ɑ̃ plas], literally "putting 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.^[1]

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 applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier,^{[citation needed]} who is well known for his development of the brigade system of running a kitchen.

Celebrity chef Anthony Bourdain has often referred to mise en place as his religion^[2].

See also

• List of food preparation utensils
• Mise en scène
• Service à la russe

References

1. ^ "Larousse Gastronomique," ed. by J.H. Lang Crown Publishers, New York, 1988
2. ^ [1], "A Man’s Man’s World," Steven Shapin, London Review of Books, Nov 30, 2000

External links

• À la carte webpage discussing mise en place

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