Foods

Lesson Questions

• How do you create an organized workspace in your kitchen?

Lesson

The kitchen work triangle

• connects your refrigerator, sink and stove in an effective way
• set up four main workspaces:
• preparation area
• cook area
• serve area
• clean-up area
• Organize your most important tools and ingredients around these key kitchen zones
• Keep useful items in each zone, for example storing your dishes and silverware between your cook and serve areas

The picture at right shows how work triangles look differently in different kitchens.

Mise en Place

The phrase 'mise en place' (pronounced 'miz on plas') is a French phrase which means 'everything in place' or 'putting in place'. It refers to all the preparation a cook does before starting to cook. It involves collecting all necessary ingredients for your recipe around your work surface (washed and chopped vegetables, cut meats, spices, liquids, dry ingredients, etc.), and gathering all necessary tools. It also encompases preheating ovens and getting out any other kitchen applicances that may be needed (blenders, food processors, etc.). Doing all of this in advance lets you focus on the cooking process instead of running around looking for ingredients while others burn in the pan. You do not necessarily have to put all of the ingredients in separate bowls, but do have them prepared and readily available, on a plate for instance, or in piles on a cutting board (keeping in mind the rules about raw meats!)

Here are some examples to give you an idea of what mise en place can look like:

What to do

Take a photo of your workspace with all ingredients and tools needed to complete your recipe.