CHAPTER 9

MISE EN PLACE

“ when you become a good cook, you become a good

craftsman, first. You repeat and repeat…until your hands
know how to move without thinking about it” Jacque Pepin

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Mise En Place
• Goal for you: given a recipe, organize mise en
place
• The French term “mise en place” literally means
“to put in place” or “everything in its place”
• In culinary context it refers to those elementary
preparation steps that are necessary during
culinary preparations
– Gathering and prepping the ingredients to be cooked
– Assembling the necessary tools and equipment

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Mise En Place
• Extremely Important Concept
– A chef should have everything needed to
prepare and serve in an organized and efficient
manner at the beginning of the process
• Think through the process
– think efficiency and of course ______ ???

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Selecting Tools and Equipment
• Knives should be sharpened
• Measuring devices checked for accuracy
• If necessary, ovens and cooking surfaces
should be preheated

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Selecting Tools and Equipment
• Serving plates, utensils, hand tools, and necessary
small wares should be gathered nearby
• Foods should be gathered, measured and stored
conveniently at the proper temperature
• All equipment should be clean and sanitary
• Mixing bowls, saucepans, and storage containers
should be the correct size
• hand towels, disposable gloves, and trash
receptacles should be placed nearby

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Preparing Ingredients
• Ingredients that are used frequently should be
stored in the kitchen and accessible to everyone
• Consider these tasks as part of Mise En Place
– Clarifying butter / making ghee
– Toasting nuts and spices
– Making bread crumbs
– Bouquet garni and sachet bag
– Marinades- add flavor, tenderize
– Rubs and pastes – add flavor to foods
– Steeping – vanilla bean or cinnamon
– Blanching foods- concassé tomatoes
– Set up for breading or battering foods
On Cooking, 3rd Edition ©2003 Pearson Education, Inc.
Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Clarifying Butter

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Measuring ingredients w/scale Bouquet garni

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Applying a Dry Rub to Beef

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Mise En Place
• Think of the following people and Mise En
Place – what is needed?
– Pasta Station at a wedding reception
– Sunday morning grill cook

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458