Restaurant kitchens use the French phrase, mise-en-place, to describe a most important part of cooking. Roughly translated it means to “put in place.” The basic concept is to have all of your ingredients prepared (whether that means measured, chopped, poured, etc.), before you start cooking. Not only will this ensure you don’t burn your onions before you get the tomatoes cut and in the pot, it also ensures you won’t forget to add an ingredient. This simple prep step makes cooking and baking seamless and easy.
