Baker Bettie

Mise en Place for Baking

Ingredients measured out for "Baking Fundamentals Lesson #1: Mise En Place"

Mise en Place Lesson Overview:

On my very first day of culinary school the lesson that was taught was the concept of Mise en Place. And I would venture to guess this is likely the first lesson in most any culinary or pastry school. So I figured that it is only fitting that it is our first lesson!

That day we learned the meaning of the phrase and the importance of it in the kitchen. We were also told that utilizing its principles would be key to our success in culinary school as well as in the real culinary world.

I didn’t fully understand the weight of this lesson at the time, but looking back I now see that the concept of mise en place is the skill I utilize the most in the kitchen.

Watch the Video Lesson

What Does Mise en Place Mean?

“Mise en place” is a French phrase that translates to mean “everything in place” or “putting in place.” It is a general concept for how everything operates in the kitchen.

I’ve worked in restaurants since I was 14 yrs old, in pretty much every position in both front and back of house. In a restaurant, the concept of “mise en place” gets thrown around quite a bit. And as I worked more in the restaurant world, I started to realize that not only is mise en place an overarching principle, but it has also become a noun and a verb interchangeably.

You might hear the phrases “mise your station” in the kitchen or “mise your tables” in the dining room, using the word “mise” to describe the action of setting yourself up in preparation for service. But cooks also refer to all of the items they have gathered for a dish they are cooking or baking as their “mise en place.”

Mise en Place in the Home

On a very broad scope, mise en place means that everything in the kitchen should have a very specific place. Ideally each piece of equipment, each utensil, each ingredient, etc are always kept in their specific spot so that way they can always be found and easily accessed. It can make your whole baking process run very smoothly. You might simply call it, “organization,” but it is a much bigger idea than that.

On a smaller scale, mise en place refers to the way in which you prepare yourself to make a recipe. The idea is that you gather everything you need and organize yourself before you make the recipe. You set up any equipment you may need, gather & measure out your ingredients, and get everything organized. And this is the kind of mise en place this lesson is going to focus on.

Seems simple enough right? In theory it is, but in practice it takes constant mindfulness to follow these principles. At least for me anyway. This way of thinking and working is not inherent in me, but I know that it is absolutely crucial for my success with recipes and keeping a kitchen running smoothly.

Utilizing Mise en Place Principles in Baking

These are my tips for utilizing mise en place with your home baking. As someone who struggles with staying organized, I can attest that these principles set me up for success with baking time and time again.

#1: Read the Recipe Completely and Thoroughly

I want you to read the recipe through completely, from start to finish, before you start anything. Ideally, read it more than once! Not reading the recipe carefully before getting started can be one of the most crucial mistakes made in tackling a baking recipe.

By reading the recipe through fully, you can gain a clear understanding of the workflow of the recipe and the timing involved. I have learned the hard way by starting a recipe that needed several hours of chilling time that I did not plan for. Many baking recipes also call for room temperature ingredients. Reading the recipe thoroughly well before you start making it will prompt you to plan ahead for these things.

Stack of cookbooks

#2: Gain a Clear Understanding for the Terminology and Techniques Used in the Recipe

After you have read the recipe through, identify any terminology and techniques used in the recipe that you may not be familiar with. Maybe the recipe instructs you to “fold meringue into the batter.” Do you have a clear understanding of what “folding” means in a baking recipe? If the answer is no, then familiarize yourself with this technique.

YouTube and Google are your best friends to find descriptions and tutorials for techniques you may not understand. We will also be reviewing the most common baking techniques and terminology in Lesson #3 of Baking Fundamentals. This would be a good lesson to bookmark as a reference for yourself.

Meringue gently folded into a batter

#3: Start with a Clean Slate

Admittedly, this is probably the part of my mise en place that I struggle with the most. Start with a clean kitchen, an empty sink, and an empty dishwasher if you have one.

At times, I have the urge to think “I’m going to have to clean up after I make this recipe anyway, so I’ll just wait to do it all together.” Push those thoughts away. I’ve actually dumped an entire ramekin of salt into a cookie dough thinking it was sugar because I didn’t take the time to clear my work space. Lesson learned.

#4: Gather Everything you will Need for the Recipe

Gather any equipment you may need, any utensils, and all of your ingredients. Then measure out all of your ingredients before you start combining them.

I have often heard the argument with this step that it creates more dishes to wash. Listen, I get it. I am constantly recipe testing and I wash SO MANY dishes. But I’m here to tell you this is going to prevent numerous problems.

By measuring out all of your ingredients before you start you will ensure that you actually do have all of the ingredients you need on hand. It will also ensure that you don’t accidentally forget to put an ingredient into your recipe or accidentally add it twice. I like to line my ingredients up in the order they will be used. Many baking recipes call for dry ingredients to be mixed together separately from the wet ingredients, so I also like to group my ingredients together by how they are added into the recipe.

#5: Start Baking!

Now that you have prepared yourself well, you can start baking! I am here to attest that when I am diligent and practicing the principles of mise en place, I have a much more relaxing and successful baking experience!

Unbaked strawberries and cream scones on a sheet pan brushed with cream ready to be baked

Homework for this Lesson

As always, the homework is optional but is a good way to practice. The homework for this lesson is to make something this week. Anything you want! It can be something new or something you’ve made time and time again. But I want you to truly practice the principles of mise en place with the recipe.

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39 comments on “Mise en Place for Baking”

  1. Your instructions were quite helpful.  I clean up my mess as I work. Thanks again.

  2. thanks, I really enjoyed this article!

  3. I really enjoyed reading this, totally agree, and I try to practice this when I bake. I didn’t go to culinary school (but I wish I had), and I’m happy to hear that at least the way I bake somewhat resembles what you were taught. I also like to group my ingredients, mostly for ease, but also to ensure I do not forget to add something. I purchased some inexpensive plastic white bowls, and I find they are perfect for weighing out flour, cocoa, butter, etc and are a cinch for clean up, and they are easy to stack and store.

    • That’s a great point Felice! Having everything measured out and grouped together is definitely key to making sure you don’t miss adding something in! So glad you enjoyed the article!

  4. Just love you attitude to baking l love to cook and getting everything prepped first is so much easier, to save on dishes put the required amounts of product that go in at the same time together, but do it in sequence to the recipe or if you have a phone call etc it’ easy to get out of sack.Made and saved so many of your recipes.Sometimes in other people’s recipes I need to adjust flavours etc.Yours never.Great job.

  5. Thank you for your first lesson and especially thanks for putting metric mesurements in all your recipes! Very helpful and thoughtful  for us, europeans. Looking forward to your next lesson..

  6. Thanks very much. Very insightful

  7. Having everything in the right place is my dream! Now I struggle between fridge, sink, and oven!

  8. Thanks for the great advice, it is really helpfull.

  9. Thanks for the tips! Will get myself all the utensils that I really needed like additional mixing bowls and a proper set of measuring spoons. Probably going to reorganise my kitchen shelf too.

  10. I am a new teacher in a cooking class – this lesson was/is invaluable to me and I am passing the knowledge onto my students. I am anxious to learning as much as possible to become a better teacher at school but also a better cook at home. It is making a difference already to my confidence of cooking and the final product of new foods that I am cooking. Thank you so much.

  11. Amaizing class thank you for sharing your knowledge with us .

  12. I am very happy I found your website today because now I can learn the basics in baking.
    I have experienced a few mishaps and your website explains and gives examples of what consistency the batter should look like 
    when completed.
    Thank you so much for your classes and recipe

  13. I wish I would have seen this 9 weeks ago when I had to stop working because of covid-19. I came across your site while looking for a clotted cream recipe. I made scones yesterday and substituted some leftover mascarpone cream since The London Tea Merchant, not far from my house was out of their supply of Devonshire cream they get from England. I will definitely give this recipe a try.

  14. Looking forward to fooling your advice and learning as I go 

  15. Having everything premeasured is going to be a toughie, I’ve never done that before. Plus, I’m going to have to “bake” pancakes…. it’s 112 here!!!

  16. I’m looking forward to your first lesson although I have always read through my recipes, set out my frig items to come to room temp and measured out all ingredients in advance. I didn’t know it had a name!

  17. Good advice. Something I learned years ago when in a middle of a recipe I did not have enough of an ingredient. From that experience I have made it a practice to gather then measure all my ingredients before I begin, no matter what it is I am preparing.

  18. Mise en place appeals to the OCD nature of of my star sign

    Been a Virgo I like organization in my life

    My wife always teases me when I line up my ingredients in little bowls 

    At least now I can tell her I am following the French method of “Mise en Place 

  19. I can’t wait to challenge myself in mise en place. I am a pinch dash scoop looks about right kinda gal. For the most part it works for everyday meals. But when it comes to baking not so much. I need to draw that line and become better organized and mise en place . I love to bake homemade, if I had the time I would have a chef kitchen and spend all my time pleasing my peoples palette. Thank you for having me on this journey.

  20. Thank you for adding me and enjoyed reading your instructions and great advice. Looking forward to trying your recipes and you explain everything so well.

  21. Hi Betti,
    I came to your web site because of your descriptions for Sour Dough Starter creation and maintenance. 
    As a retired teacher, I have been very impressed with your patient explanations, thorough consideration of process, practice and the passion your are showing for what you do.
    Well done.  I hope to learn much from you now I have the time to bake to my heart’s content !  
    I’m already planning to work through and try many of your recipes – starting with the Focaccia and Muffins using, of course,  my new understanding, knowledge and passion for sour dough, thanks to you. 

  22. Love, love, love this step by step. Can’t wait to start. The Over night cinnamon rolls may be a disaster but I’m willing to learn. I have always measured but not weighed ingredients I’m looking forward to trying that next.
    Let’s do this!

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