What does mise en place mean?

• A. Everything in its place—prepared and organized before service
• B. A plan for organizing ingredients and equipment before service
• C. A method of cooking quickly in a small amount of fat over high heat
• D. A cooking technique for finishing in ice water

Answer: (B)

Mise en place is the plan and setup you do before you start cooking. It means figuring out what ingredients, tools, and equipment you’ll need, then prepping them—washing, trimming, portioning, measuring, and placing everything in bowls or on the station so it’s within easy reach. This upfront organization keeps the workflow smooth, helps maintain consistency, and lets you work quickly during service. While it can result in everything being ready at hand, the essential idea is the organized plan and prep that set you up for efficient cooking.