What is an example of mis-en-place?
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mise en place is simply a restaurant kitchen preparation/arrangement that includes having everything ready to use: ingredients (washed, chopped, steamed, etc.), spices (most common ones lined up in bowls) cookware (pans ready, utensils organized) and equipment (ovens preheated, etc).

It is difficult enough to keep the orders in a restaurant flowing and a table's food prepared so that it's ready at the same time so it can all be served hot; a well-organized mise en place eliminates the precious wasted minutes that a chef loses when he has to search for or prepare these things.

It means to put the right things in the right place.

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First answer by Jayrusalem. Last edit by Sadat mosaddek. Contributor trust: 34 [recommend contributor]. Question popularity: 26 [recommend question]

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