Mise en Place

Mise en place or "putting in place" is the most important cooking method in professional kitchen. It is defined by Culinary School of America as organizing and arranging ingredients. Firstly, the ideas of mise en place itself is to prepare all of the ingredients that is consist in the recipe; ingredients are prepared for use and preparing them will take a lot of time, because ingredients has to be washed, measured, cut or chopped and placed in individual bowl. Secondly is to prepare the equipment, such as saute pan, food processor and ovens are has to be preheated. By doing the mise en place ahead of time allows the chef to cook without having to stop and assemble any more equipment. Therefore, mise en place is really crucial in the professional kitchen.