What does the term "mise en place" refer to in cooking?

The term "mise en place" is a French phrase that translates to "everything in its place." In cooking, it refers specifically to the organization and preparation of all ingredients before starting the cooking process. This includes measuring, chopping, and assembling all necessary components, as well as having equipment ready, which streamlines the cooking workflow. By practicing mise en place, chefs can work more efficiently, reduce the likelihood of errors, and ensure that they are ready to execute recipes smoothly.

While other concepts like the order of cooking or plating techniques are important in the culinary arts, they do not encompass the broad, foundational principle of preparation and organization that mise en place represents. Similarly, cleanup is an essential part of the cooking process, but it falls outside the scope of this term, which is focused solely on the pre-cooking phase.