What does the French term "mise en place" refer to in cooking?

The term "mise en place" refers specifically to the preparation and organization of ingredients and tools before beginning the cooking process. This concept emphasizes the importance of having everything in place, which includes measuring, chopping, or organizing ingredients and ensuring all necessary equipment is ready for use. Proper implementation of mise en place can lead to a more efficient cooking experience, as it allows for smooth transitions throughout the preparation and cooking stages, helping to prevent mistakes and ensuring that all components of a dish are properly managed.

The focus on prep work embodies the principle that good cooking starts with good organization, making this practice a critical foundation in both professional and home kitchens.