mise en place

Borrowed from French mise en place (literally “set in place”).

• IPA^(key): /mizɑ̃ˈplas/

mise en place (uncountable)

1. development
2. (cooking) (literally "set in place") The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.
   • 2007, Michael Ruhlman, Anthony Bourdain, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, Simon and Schuster →ISBN, page 168

     Mise en place: Literally “put in place,” mise en place is the kitchen term for your setup, the gathering and preparation of all the tools and food you need to complete the task at hand. Mise en place can refer to a cook's organization on the line […]

3. (cooking) The preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

• mise en scène
• service à la russe

• À la carte webpage discussing mise en place
• Larousse Gastronomique, ed. by J.H. Lang Crown Publishers, New York, 1988.

• mise en place on Wikipedia.Wikipedia

From mettre en place (“to put in place”).

• IPA^(key): /miz ɑ̃ plas/

mise en place f (plural mises en place)

1. installation
2. (cooking) mise en place (preparations done before cooking)

• mise en place on the French Wikipedia.Wikipedia ^fr