MISE EN PLACE

Question 1

WHAT IS MISE EN PLACE

Answer 1

Mise en place is a french term that means ‘put in place’. It means making sure that all the equipment and
ingredients are ready before the chef starts cooking or assembling a dish.
→ Meaning ‘everything ready and in its place’
→ Refers to preparation done before cooking begins (cutting, weighing)
→ Ensures smooth and even workflow throughout the day (ready for service)

Question 2

MISE EN PLACE TASKS INCLUDES

Answer 2

1) Ordering ingredients
2) Correct selection of recipe
3) Selection of required ingredients
4) Weighing and measuring ingredients
5) Selection + preparation of equipment (pre-heating oven or boiling water)
6) Preparation of ingredients (cutting, trimming, slicing, dicing, mixing, portioning)

Question 3

ROLE OF MISE EN PLACE

Answer 3

The more effective mise en place the smoother the service period will run. This will improve workflow
within the kitchen brigade working towards the common goal. The role includes:

● Preparing Food:

• Includes selection and preparation of ingredients
• Washing, peeling and cutting vegetables
• Weighing + measuring ingredients
• Trimming of meat + poultry
• Preparation of batters or coatings, completing precision cuts (chiffonade lettuce) etc.

● Cooking Food:
- Items in dishes can be partially cooked before assembling (eg browning meat blanching
veggies)
- This allows assembly of the dish to be quicker, ensuring quality products are served

● Presenting Food:
- Preparing garnishes and decorations and ensuring the crockery and cutlery needed for
service is ready and warmed
- This ensures that the plating of food is efficient and all dishes will look exactly the same

Question 4

BENEFITS - THE WHY?

Answer 4

• Save time and energy
• Quality products and consistency
• Smooth and efficient workflow
• Assembly of dishes
• Clear communication (labels)