Mise en place
Encyclopedia
Mise en 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 organizing and arranging the ingredients (e.g., cuts of meat
, relish
es, sauces, par-cook
ed items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatula
s and blenders
, are prepared for use, and oven
s 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
, who is well known for his development of the brigade system
of running a kitchen.
Culinary Institute of America
The Culinary Institute of America is a non-profit culinary college located in Hyde Park USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas, as well as a campus in Singapore. It is a not-for-profit academic institution of higher learning...
as "everything 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
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
, relish
Relish
A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment.In North America, relish commonly alludes to sweet pickle relish-like sauce that often condiments hot dogs, hamburgers and other types of fast food.-Description and ingredients:The item...
es, sauces, par-cook
Par-cook
Par-cooking refers to the technique of partially cooking foods so that they can be finished later. There are two primary reasons for using this technique. First, it allows foods to be prepared ahead of time, and quickly heated prior to serving. Since the second reheat finishes the cooking process,...
ed items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatula
Spatula
The term spatula is used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift materials including foods, drugs, plaster and paints...
s and blenders
Blender (device)
A blender is a kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances. A stationary blender consists of a blender jar with blade at the bottom, rotated by a motor in the base...
, are prepared for use, and oven
Oven
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance. It is most commonly used for cooking. Kilns, and furnaces are special-purpose ovens...
s are preheated. Preparing the mise en place ahead of time allows the chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
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
Auguste Escoffier
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine...
, who is well known for his development of the brigade system
Brigade de cuisine
Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.The concept was developed by Georges Auguste Escoffier...
of running a kitchen.