Which term means having ingredients prepared and ready before cooking?

Which term means having ingredients prepared and ready before cooking?

• A. Mise en place
• B. Roux
• C. Julienne
• D. Chinois

Answer: (A)

Mise en place refers to having all ingredients prepped and organized before you start cooking. It comes from French and means “put in place.” This approach means washing, measuring, chopping, marinating, and arranging everything you’ll need, plus having the right tools and equipment ready. The goal is to work smoothly, save time, and keep cooking consistent, which is especially helpful in fast-paced or service-oriented settings. The other terms describe specific techniques or tools—roux is a fat-and-flour thickener, julienne is a knife-cut size for vegetables, and chinois is a fine-mesh strainer—so they aren’t about prepping everything in advance like mise en place.

Mise en place refers to having all ingredients prepped and organized before you start cooking. It comes from French and means “put in place.” This approach means washing, measuring, chopping, marinating, and arranging everything you’ll need, plus having the right tools and equipment ready. The goal is to work smoothly, save time, and keep cooking consistent, which is especially helpful in fast-paced or service-oriented settings. The other terms describe specific techniques or tools—roux is a fat-and-flour thickener, julienne is a knife-cut size for vegetables, and chinois is a fine-mesh strainer—so they aren’t about prepping everything in advance like mise en place.