mise en place

Mise en place describes the preparation of ingredients and utensils before the cooking process begins. This concept, which is usual in all commercial kitchens, allows smooth kitchen and service operations and saves time in the preparation of many dishes

This glossary is provided by Dussmann Service, the largest multi-service provider worldwide. Dussmann Service offers integrated facility management, technical management , catering (e.g. for hospitals, seniors' facilities, child care facilities, schools and universities), security and fire services, reception, cleaning services, vehicle valeting, commercial management and energy management for companies and organizations in both the business & industry and the social and care sectors.

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