mise en place (pronounced "mizõ plas") is a French term widely used in the field of gastronomy, especially with the advent of Nouvelle Cuisine, which means "to put in order" or "to put in place a certain thing".
the definition of mise en place, according to Larousse Gastronomic is that he is the set of operations that precede the preparation proper of each preparation process in the kitchen.
It then consists of the initial stage for the preparation of any culinary dish, where all the utensils and ingredients necessary for its execution are separated and organized.
The ingredients must be already measured, as well as the vegetables, vegetables and meat must already be cut and treated. Utensils must also be separated for handling.
In a professional kitchen, for example, the mise en place it is a mandatory procedure, as it facilitates and organizes all the operations necessary for the preparation of any recipe.
THE mise en place it is a fundamental procedure for the performance of the duties of a professional cook, so that he can make sure that he has no ingredients missing for the preparation of the recipe.
In addition to this usage, the term mise en place it is also used to organize table setup for meals.
This is when we place in order of use the cutlery, bowls, plates and other utensils that will be used during a dinner, for example. This type of organization is the responsibility of the waiter.
See also the meaning of Gastronomy.