The document defines mise en place as organizing and arranging the work space, ingredients and equipment before cooking. It lists several benefits of mise en place including having all ingredients prepared and measured, saving time, avoiding running out of ingredients, and creating an organized and efficient kitchen. Common culinary terms related to sandwiches are also defined such as types of bread, fillings, and cooking methods. Finally, the tools, equipment and utensils needed to prepare sandwiches are identified including various knives, spatulas, boards, and other small kitchen tools.