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I think you mean "mise en place", which is a term used for a way of arranging a kitchen so that everything is ready for the head chef to create the final item. "Mise en place" means "everything in place", i.e the preparing of things that need to be peeled, poached, roasted, dried or soaked etc... for use in the final dish. Sometimes it also refers making to basic recipes, such as almond paste or creme patisserie etc...

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14y ago

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