In this module you will understand the term 'Mise en Place' and why it is so important.

Mise en Place is a French phrase which means "putting in place" and refers to the preparation of ingredients prior to service. It is used in professional kitchens to refer to organising and arranging the ingredients that a cook will require for the menu items that are expected to be served during a shift.

Mise en place can make or break a professional chef and because so many items are prepared in a commercial kitchen, the situation is much more complex. This forms the basis for kitchen organisation and assures that the chef has anticipated and is prepared for every situation that could logically occur during service.