Mise-en-place
Culinary term derived from the French language literally meaning “to put into place”. Mise-en-place refers to the preparation of ingredients, in it’s original state or partially prepared, utensils, equipment and tools needed to prepare or serve a dish or drink ahead of the assembly/cooking process.
The term also refers to setting up a station in the kitchen, restaurant or bar with all that is needed ahead of serving time in order to ensure a smooth flow during the service or dish out.
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