mise en place

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English[edit]

Etymology[edit]

Borrowed from French mise en place (literally set in place).

Pronunciation[edit]

Noun[edit]

mise en place (uncountable)

  1. development
  2. (cooking) (literally "set in place") The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.
    • 2007, Michael Ruhlman, Anthony Bourdain, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, Simon and Schuster ISBN 9780743299787, page 168
      Mise en place: Literally “put in place,” mise en place is the kitchen term for your setup, the gathering and preparation of all the tools and food you need to complete the task at hand. Mise en place can refer to a cook's organization on the line []
  3. (cooking) The preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

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French[edit]

mise en place

Etymology[edit]

From mettre en place (to put in place).

Pronunciation[edit]

  • IPA(key): /mi.z‿ɑ̃ plas/

Noun[edit]

mise en place f (plural mises en place)

  1. installation
  2. (cooking) mise en place (preparations done before cooking)

Further reading[edit]