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What is Mise En Place?
Mise en place is a French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen. To practice mise en place, a chef should have all of their ingredients and supplies prepared and organized before they begin cooking. The phrase grew prominent in the late 19th century and is used in professional kitchens, cooking classes , and a variety of other settings to this day. By following mise en place, a cook can ensure they have everything they need at their workstation. This eliminates the need for extra movement throughout the kitchen and positions them for success in a fast-paced environment.
Common ways to apply mise en place in the
foodservice industry:
(^) Professional kitchens: Chefs across the globe use mise en place to prepare a variety of ingredients, such as mirepoix. They stay prepared throughout the day by ensuring ingredients are measured, prepared, and cleaned before cooking. (^) Hibachi style cooking: Hibachi chefs cook on large, open surfaces and use many ingredients at once. In this setting, following mise en place allows them to achieve the best results. (^) Washing fruits and vegetables: When it comes to washing fruits and vegetables , maintaining an organized workplace is essential. Following mise en place allows you to ensure none of your produce is out of place. (^) Cutting fruits and vegetables: As you cut fruits and vegetables , it’s important to keep them separated from one another. This prevents cross-contamination and ensures that your ingredients are prepared to cook. (^) Cutting meat: Whether you’re preparing cuts of beef , pork, or another meat, practicing mise en place ensures that every cut is sorted and accounted for. (^) Gathering supplies: Using mise en place to organize cooking accessories and equipment helps a chef work efficiently. Not only can they find equipment with ease, but their workplace will be clean and easy to navigate.
Mise En Place Steps
Mise en place is a relatively easy concept to practice. It requires preparation, organization, and attention to detail. To properly use mise en place in your workplace, follow these simple guidelines:
1. Plan: Read through your recipe and develop a strategy before you begin cooking. 2. Gather ingredients and supplies: Once you've read the recipe, go through the kitchen and acquire all necessary ingredients and supplies. 3. Prepare ingredients: One by one, take the time to wash, cut, dice, chop, or measure your ingredients as directed. 4. Sort: Place each ingredient into an appropriately sized dish, bowl, or container. Doing so ensures that every ingredient is easy to identify. 5. Place ingredients: Set your ingredients around your cooking station and align them for easy access. For large-scale cooking projects such as a buffet , consider placing your cold ingredients in containers that fit in a commercial refrigerator. This keeps temperature-sensitive ingredients fresh while ensuring they are easy to access while you cook. By working these steps into the beginning of your cooking process, you’ll improve your efficiency and enhance your menu.
Sample of Mise en Place
