Mise en place

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For the restaurant, see Mise en Place (restaurant).
Mise en place in a professional kitchen

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting 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, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1] The practice is also effective in home kitchens.[2][3]
Meal Kit Concept has become increasing popular and lead to increase usage of Mise en Place. In Sweden this represents over 1% of the population - with Linas Matkasse being the leader. They started in 2008

In the US this market is projected to grow $6 Annually according to a recent study. IN the US this is over 3,000,000 meals a month. PeachDish and Blue Apron are the market leaders.

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References[edit]

  1. ^ Montagné, Prosper. Larousse Gastronomique, ed: Jennifer Harvey Lang. New York: Crown, 1988. Second English edition.
  2. ^ "The Reluctant Gourmet, "Mise en place"". Retrieved 10 February 2013. 
  3. ^ Ruhlman, Michael (14 September 2014). Ruhlman’s Twenty. Chronicle Books. p. 13. ISBN 978-0811876438. Retrieved 27 January 2015. There's no reason it won't work for you in your kitchen at home. 

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