Know This Term: "Mise En Place"

By Chef Iso | July 14th, 2018

If there is a single term that bakers and pastry chefs must know, it’s ”mise en place” (pronounced “mees-en-plaas”). It’s the French term (and industry standard term) for laying out all of your ingredients before starting your work—literally meaning “everything in its place.” It’s ubiquitous in professional kitchens, but is usually shortened to “mise” in casual use.

The Benefits of a Good Mise En Place

Obviously the task of measuring out all of your ingredients before getting your hands dirty can seem pretty tedious. If you’re just making a single batch of chocolate chip cookies, why bother getting a bunch of containers dirty when it’s all going in one bowl. But a good mise can actually save you time. When you bake, each additional task carries some cognitive overhead. Some recipes have steps that are time-dependent and you can't afford the extra seconds digging through your pantry and measuring ingredients. Having all of your ingredients measured and ready-to-go means you'll never have to ask yourself "did I forget to add the sugar?" mid-bake.

And while prepping your mise ready may seem unnecessary for simple recipes, a multi-step, multi-component, time-sensitive, or otherwise complex recipe becomes that much easier. Getting in the habit of prepping your mise en place will make you a better baker—trust me on that!