“Mise en place” simply translates “In it’s place”. This is an important cooking term and is used by all well trained chef’s and cooks. You’ll see this done on cooking shows in restaurant kitchens, bakeries, food trucks and hopefully your kitchen.
Whenever you begin a recipe, you set out what what you will need, everything in its place.This includes cooking equipment, pots and pans, food processor, bowls, cooking utensils, measuring cups and spoons, etc. Set out all of the ingredients needed and prepping them such as chopping vegetables, sifting flour, measuring. You want to make sure you have everything you will need for the recipe and this also helps you not to forget anything. This also speeds-up your cooking time because everything is already set out and the prep work is done. (Sometimes you might might save chopping the vegetables like onions or mincing garlice but at least set them out.) You can now concentrate on your recipe. Doing this step will make you a better cook.