What does the term 'mise en place' refer to?

The term 'mise en place' is a French culinary phrase that translates to "everything in its place." This principle is fundamental in kitchen organization and emphasizes the importance of preparation and organization before cooking begins. It involves the setup of all necessary ingredients, utensils, and equipment in an orderly manner, which streamlines the cooking process and enhances efficiency.

By having all ingredients prepped—such as washed, chopped, measured, and ready to use—cooks can focus on the cooking techniques themselves without interruption. This practice not only improves workflow but also helps minimize mistakes and ensures that the final dish is executed effectively and promptly.

Understanding 'mise en place' is essential for anyone in the culinary field, as it lays the foundation for successful cooking and service in a professional kitchen.