Mise en place refers to the preparation steps necessary for food preparation. It involves gathering and prepping ingredients, measuring them, and assembling the necessary tools and equipment before cooking. Practicing effective mise en place saves time by having everything ready, eliminates culinary disasters from lack of preparation, and saves space on counters. When doing mise en place, chefs should read recipes fully, prepare their workspace, gather and measure ingredients, prepare ingredients, and begin cooking while cleaning as they go.

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“ when you become a good cook, you
become a good craftsman, first. You
repeat and repeat…until your hands know
how to move without thinking about it”
- Jacque Pepin

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 The French term, mise en place
literally means “to put in place”
or “everything in its place”
 In culinary context, it refers to
elementary preparation steps of
food preparation.
 This means gathering and
prepping the ingredients to be
cooked and assembling the tools
and equipment necessary to cook
them.
Mise en Place
(pronounced meez ahn plahs)

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Mise en Place
 A simple but extremely important
concept: A chef should have
everything he or she needs to
prepare and serve in an organized
and efficient manner at the
beginning of the process or meal
period

4. Why Practice Effective Mise en
Place?
 • Saves time by having everything
ready to combine.
 • Eliminates the chance of culinary
disasters that occur from lack of
preparation
 • Save space on counters.
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5. Selecting Tools and Equipment
 Knives should be sharpened
 Measuring devices checked for
accuracy
 If necessary, ovens and cooking
surfaces should be preheated
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6. Selecting Tools and Equipment
 Serving plates, utensils, hand tools, and
necessary small wares should be gathered
nearby
 Foods should be gathered, measured and
stored conveniently at the proper temperature
 All equipment should be clean and sanitary
 Mixing bowls, saucepans, and storage
containers should be the correct size
 hand towels, disposable gloves, and trash
receptacles should be placed nearby
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7. Preparing Ingredients
 Ingredients that are used frequently
should be stored in the kitchen and
accessible to everyone
 Consider these tasks as part of Mise En
Place
 Clarifying butter / making ghee
 Toasting nuts and spices
 Making bread crumbs
 Bouquet garni and sachet bag
 Marinades- add flavor, tenderize
 Rubs and pastes – add flavor to foods
 Steeping – vanilla bean or cinnamon
 Blanching foods- concassé tomatoes
 Set up for breading or battering foods 7

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9. How to Practice Mise en place
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10. Step 1
Read the entire recipe. What do
you need to make this product?
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11. Step 2
 Prepare your work space.
 Prepare sanitation bucket.
 Prepare wash stations.
 Sanitize counters and work stations.
 Locate trash receptacles for waste food
waste/scraping (no disposals in house!).
 Clear counters of unnecessary items.
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12. Step 3
 Prepare the equipment.
 Check that all equipment is clean
before food preparation
 Preheat ovens, prepare pans, set out
small utensils, and other necessary
equipment.
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13. Step 4
 Gather ingredients
 Pre-measure all ingredients into
prep cups and bowls.
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14. Step 5
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Prepare ingredients and place in bowls. This
may include washing, knife work, etc. before
putting into prep cups and bowls.

15. Step 6
 Begin cooking.
 Clean as you goto help with time
management!
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16. Examples of Mise en place
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