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Mise en Place
Mise en Place
- Means "everything in its place," is the professional kitchen practice of preparing and organizing all ingredients, tools, and equipment before beginning to cook. This includes washing, chopping, measuring, and arranging everything needed for a recipe. It's considered the foundation of efficient cooking and reduces errors.
Read recipes completely first: Before starting, review all ingredients, techniques, and required equipment to avoid surprises mid-cooking.
Use small prep bowls for organization: Portion measured ingredients into individual bowls, just like cooking shows—this prevents mistakes and speeds up cooking.
Set up cooking stations: Organize tools and ingredients near their point of use—knives by cutting boards, spices by the stove, measuring tools by mixing bowls.
Complete all prep work first: Wash, chop, measure, and arrange everything before turning on any heat—once cooking begins, there's no time for prep.
Clean as you go: Wash tools immediately after use and put ingredients away to maintain organization and efficiency throughout cooking.
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Cutting, French, Measurement, Preparation, Recipe Term, Technique
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