Which culinary term is used for the preparation and organization of ingredients?

The term "mise en place" is fundamental in culinary arts and refers to the practice of preparing and organizing all ingredients and tools needed before beginning to cook. This includes measuring, chopping, and arranging ingredients according to the requirements of the recipe. By having everything ready and in its designated place, chefs can work more efficiently and effectively in the kitchen, reducing the chances of mistakes and ensuring a smoother cooking process. This practice emphasizes the importance of organization and preparation in achieving culinary excellence.

The other terms presented have specific meanings related to different cooking techniques or tools but do not encompass the overall concept of ingredient preparation and organization like "mise en place" does.