Mise en place: a simple prep checklist before you cook

What the phrase means

“Mise en place” is French for “put in place”. Professional kitchens work this way: everything is measured, cut and within reach before service starts. At home it means the same thing on a smaller scale. The recipe becomes a checklist, not a surprise.

The five-minute version

1. Read the recipe from start to finish, twice.
2. Check that you have every ingredient, and the right size of pan.
3. Wash and chop what needs it. Measure the rest into small bowls or onto a tray.
4. Line things up in the order you will use them.
5. Put out your tools: spoon, tongs, timer, cloth.

Group by step, not by shelf

Put everything for “brown the onions” together, and everything for “add the spices” in one bowl. When each step has its own group, you pick up one thing, use it and put it down. This is the biggest time saver in the whole method.

Know what can wait

Some preparation is better done late. Herbs wilt, and avocado and apples brown. Cut them while something simmers or rests. Remember that an ingredient list that says “chopped” still means the chopping is your job.

Do not over-prepare

A stir-fry finishes in a few minutes, so everything must be ready before the pan is hot. A slow stew forgives you: you can chop the carrots while the onions soften. Match the amount of prep to the speed of the recipe.

Clean as you go

Empty bowls go straight into the sink and peelings go into one bowl on the counter. A clear counter makes the next step easier, and the washing-up at the end is smaller.