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Mise En Place For Weight Loss

Armen Hareyan's picture

Professional kitchens couldn't function as efficiently as they do without mis en place. Prior to service prep cooks spend hours chopping, mincing, cleaning and pre-cooking. When service starts, because of mise en place, dishes are prepared with amazing speed. Some of the fast food joints take it a step further and have the food already cooked and under heat lamps. When you place your order all they have to do is throw it in a sack.

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You can see mise en place in action by watching the chefs on television. Everything they need for a recipe is in little dishes already measured out. There's no fumbling around looking for an onion and then peeling and dicing. When it's needed it's already there. Done in advance because when the show gets going, there is no time to go back and dice up more carrots.

Mise En Place [Pronounced MEEZ ahn plahs] is a French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Roughly translated, "everything in place".