Mise en place

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Mise en place (IPA pronunciation: [mi zɑ̃ 'plas]), literally translated from French, means "setting in place." Culinary Institute of America describes the term as "Everything in place". When cooking, the term is used to describe preparation done before starting the actual cooking process. Included but not limited to flatware, cookware and sauces.

Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Equipment such as spatulas and blenders are prepared for use, while ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints. Also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

The concept of having everything in its place as applied to the work in a kitchen likely^{[citation needed]} became a staple around the time of Auguste Escoffier, who is well known for his development of the brigade system of running a kitchen.