Mise en Place and

Workflow Planning

Objective:
Identify and apply mise en place and
workflow planning in food preparation.
How to be successful in the
Kitchen
Phases of Production in the kitchen:
 Game Plan / Action Plan
 Mise en Place
 Cooking
 Serving
Game Plan/Action Plan
 Organization
• What are you going to make?
• How much food will you need?
• How much time will you need?
• How many people will you need for
production?
Mise en Place
 Mise en Place means putting “everything
in its place”, prior to preparation and
cooking.
• Gathering of all equipment needed

 Washed and cleaned

• Gathering of all ingredients needed

 Washed and peeled

• Station Set-up
Mise en Place
 Recipes should be read through completely,
before you ever start actually cooking, for
necessary ingredients and equipment.
 Ingredients are then measured out, washed,
chopped, and placed in individual bowls.
Equipment, such as spatulas and blenders are
prepared for use and ovens (or pans) are
preheated.
 Mise en Place
 A cook should have at hand everything he
or she needs to prepare and serve food in
an organized and efficient manner. A
proper mise en place requires the cook to
consider work patterns, tools and
equipment, and ingredient lists.
 Coordination of multiple tasks is
important. An organized cook will think
about the most efficient way to complete
tasks before beginning the work.
Workflow Planning
 Workflow – is the orderly movement of
food through the kitchen.
 Range in motion – using the fewest body
movements without unnecessary stress or
strain.
Work Section Vs. Work Station
 Work section – section in the kitchen
grouped into larger areas.
• E.g: pastry kitchen, hot kitchen, garde manger,
butchery.
 Work Station – a part of work section. An
area that contains the necessary tools and
equipment to prepare certain types of
food.
• E.g: Pastry kitchen can have plated dessert
station, cake decorating station, petit fours
station; hot kitchen can have entremetier,
grillardine etc.
Station Set-Up
Station Set-Up
Cooking
 Pre-preparation: mise en place
• Washing / cleaning of ingredients
• Cutting / slicing, trimming, portioning
• Trussing, Seasoning
 Preparation:
• Start item with longest cooking time
• Clean as you work / Clean as you go
• Finish production as close to service time
as possible. Double check everything.
 Serving
 Set up lines for service:
• Hot plates, for hot items, cold plates for
cold items.
• Serving spoons, forks, etc.
 Actual service:
• Plates neat and clean
• Foods arranged properly on the plate
• Maintain proper temperature of food
items