Mise en place

From Wikipedia, the free encyclopedia - View original article

Jump to: navigation, search

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]

See also[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 February 10, 2013

External links[edit]