Mise en place is a French culinary term referring to the preparation of precisely measured ingredients and utensils before cooking. It is commonly used in professional kitchens and can also be used in domestic kitchens for preparing multiple dishes.
Mise en place is a French culinary phrase meaning “setting”. It refers to the preparation of precisely measured ingredients and necessary utensils at a cooking station prior to food preparation. It can also include condiments, side dishes and serving dishes.
Pronounced “meez ahn plahs” and sometimes spelled “mis en place,” this technique facilitates smooth and successful food preparation. It is particularly useful for preparing dishes based on complex recipes. The set-up is most commonly used in professional kitchens where many dishes are prepared over the course of a work shift. Most restaurants spend the first few hours of each shift completing this prep work before the dining room opens.
A commercial cooking station in a restaurant or catering company may include compartments for storing hot and cold food for mise en place. Stainless steel food storage trays fit into countertop recesses for easy access. The trays can be filled with ice to keep certain foods cold, or they can be filled with a hot water ban to keep foods warm. Other containers can be stored in refrigerated compartments under the countertop or in walk-in refrigerators.
Common ingredients for a mise en place cooking station are large quantities of pre-cut meat and fish, chopped vegetables, and cooked foods. They can also include pats of butter, bottles of cooking wine, and frozen bouillon cubes for making sauces to order. Pre-made sauces can also be set for speed and convenience. Prepared side dishes, as well as salad and dessert ingredients, are also common components.
Widely used in demonstration cooking, mise en place is present in show cooking, infomercials and fairs. For these purposes, however, the ingredients are usually prepared in individual portions for the preparation of a single demonstration dish. The ingredients are usually placed in small bowls or ramekins on the countertop near the cooking station.
Mise en place can also be used in domestic kitchens. It is especially useful for novice cooks or those preparing multiple dishes in large quantities to entertain guests. If prepared at home, the first step is to review the recipes and purchase all the necessary ingredients. Just before the cooking time, exact quantities of the necessary ingredients must be prepared, measured and installed near the stove or barbecue grill.
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