BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL TECHNIQUES & METHODS
MISE EN PLACE (say, meeze on plause)
Mise en place is a French term commonly used in professional kitchens, that translates as “everything in place,” and refers to the organization of equipment, ingredients, and thought processes employed by the cook. Planning and anticipating the needs of a recipe or task from beginning to end is encouraged for the successful completion of the recipe or execution of a menu, while maintaining order in the kitchen. Professional cooks must set them selves up for success, and to them that means a 4 to 7 minute finish cook time. They do all they can ahead of time without spoiling the results. Applying mise en place at home, the cook is set up for success whether making a single recipe or throwing a big party. For us when we are hosting a dinner party success means we can enjoy being a guest at our own event!