What is ‘mise en place?’ mean well it’s a French term that roughly translates as “put in place”. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in a dish during food service.
Even Though professional cooks and home cooks have their differences, there are many practices common among professionals that can greatly improve the home cook’s command of the kitchen. You have to read the recipe, understood it’s every part and have all of your equipment and ingredient prep work before you set a pan on the flame. When everything is prepped and ready to go, you’ll be able to make your meal quickly and efficiently.