mise en place

American  

[mee zahn plos] / mi zɑ̃ ˈplɒs /

Or mise-en-place

noun

French.

1. the gathering and preliminary preparation of the ingredients and equipment to be used in cooking or serving food.

   The chef started the mise en place for the curry: chopping tomatoes, cutting onions, and measuring spices.

2. the ingredients and equipment gathered and prepared before cooking.

   The dish is the perfect size for minced herbs and other mise-en-place you need within easy reach of the stove.

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mise en place British  

/ miz ɑ̃ plas /

noun

1. (in a restaurant kitchen) the preparation of equipment and food before service begins

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Etymology

Origin of mise en place

First recorded in 1860–65; French: literally, “a putting in place”

Example Sentences

“Mise en place,” French for everything in its place, sounds austere, but the practice itself is anything but.

From Salon

Mise en place gives you that same sense of calm, without the box or the markup.

From Salon

I understood the appeal of mise en place long before I ever embraced cleaning as I cooked.

From Salon

Like mise en place, it doesn’t require rigor so much as a few simple habits: wipe spills as they happen; keep a bowl nearby for scraps; let a sink of warm, soapy water quietly do its work; put tools away the moment they’re finished earning their keep.

From Salon

The appeal is rhythm and momentum: one big mise en place, one big protein cook-off, one big batch of baked goods.

From Salon