Mise en Place

MISE EN PLACE French for “to put in place”

• Getting ready to work
• Preparation and assembly of

o Ingredients
o Pans
o Utensils
o Equipment
o Serving pieces

• Preparation of dish
• Setup before
• Cleaning while preparing

MISE EN PLACE

Mise en place solves two problems:

1. Plan and prepare before service

o Everything runs smoothly

2. Food items made at proper time

o Ensures quality levels are maintained

PLANNING AHEAD

1. Identify each ingredient and equipment
2. Write a timeline
3. Assemble the workstation, tools, and ingredients
4. Perform advance preparation
5. Balance working quickly and high-quality food
6. Clean station
7. Improvements?

Example: TIMETABLE FOR VEGETABLE STIR-FRY

MISE EN PLACE

Steps of pre-preparation:
• Assemble tools
• Assemble ingredients
• Wash, trim, cut, prepare, and measure ingredients
• Prepare equipment

MISE EN PLACE

Elements of mise en place:
• Knife cuts
• Flavorings
• Herbs and spices
• Basic preparations

Building blocks of chef training

Essential throughout career