Mise-en-place in the kitchen

2. Mise-en-place Rules

• -          start the mise-en-place process well in advance of preparing and cooking the food 
• -          clean all work surfaces thoroughly before collecting anything
• -          collect all necessary kitchen tools and lay them out in an orderly fashion
• -          ensure that all equipment is ready to use (e.g. calibrate scales, sharpen knives, grease baking trays, set the oven to the required temperature, etc)
• -          collect all ingredients and measure out the necessary amount using the appropriate tools
• make sure that any preparation of food is also done during this time (e.g. marinating of meat, boiling of water, etc)