Mise en place

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Mise en place of various ingredients.

The mise en place (French, “provision”) is, for example, the preparation of a workplace in gastronomy , be it in the kitchen , in the restaurant , on the floor or at the reception .

Mise en place is an essential prerequisite for a smooth serving process and thus increases the productivity of the service staff while reducing stress at the same time. The mise-en-place work largely depends on the meal or event. To facilitate the mise en place, checklists are used in many houses .

In a kitchen, for example , a mise en place includes the provision of the necessary ingredients and spices as well as the work utensils in the optimal arrangement for the cook.

The service area means the provision of menus, bread baskets, etc.

Individual evidence

  1. ↑ The Cook - What is a Mise-en-Place? Retrieved July 27, 2020 .
  2. ↑ Preparation - Mise en place | PhiloDex - F&B consultant. Retrieved on July 27, 2020 (German).