Mise En Place: The Required Tasks

Up to this point, we have discussed planning the production schedule. Our planning helps us determine the tasks we must do before beginning the final cooking during the meal service period. Chefs refer to performing these preliminary tasks as “doing the mise en place.” In many restaurants, especially large ones, the mise en place is extensive. It includes the preparation of stocks, sauces, breadings, and batters as well as the cutting and trimming of all the meat, poultry, fish, and vegetables the chef expects will be needed during the meal service.