Mise en place is a French term that means:

• A. Cook before service
• B. Inspect ingredients upon delivery
• C. Put in place
• D. Season to taste

Answer: (C)

Mise en place is about having everything prepared and organized before you start cooking. It means gathering, trimming, slicing, measuring, and arranging ingredients and tools so the workstation is ready for action. That’s why the best answer is “put in place”—it literally translates to putting everything in its place. This preparation supports speed, consistency, and smooth workflow during service. It isn’t about cooking before service, inspecting ingredients on delivery, or seasoning to taste—those happen at different points in the process. For example, before a shift a cook will have all vegetables washed and chopped, sauces measured, pans and towels ready, and the station set up so cooking can flow efficiently when service begins.