Mise en Place for Baking
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.
#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.
#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!
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.
171 Comments on “Mise en Place for Baking”
Your instructions were quite helpful. I clean up my mess as I work. Thanks again.
Absolutely! Cleaning as you go is huge and may take more time upfront, but will definitely make a big difference in the long run!
thanks, I really enjoyed this article!
I’m so glad Janet! Thanks for stopping by! 🙂
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!
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.
Thank you for your kind words Gaynor! They really mean a lot to me! So glad you enjoy my recipes!
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I just discovered your site last night (after I misused my new Banetton). I found your video on proofing your basket – and today I joined your email system. Bravo to you for making this such a great hobby>business>help to so many people. The videos are great, your clarity is first-rate, and the explanations so useful. Plus do I detect a 1940-ish vibe here? Baker Bettie sounds like Rosie the Riveter.
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..
Thanks very much. Very insightful
Thanks for joining class Ify!
Having everything in the right place is my dream! Now I struggle between fridge, sink, and oven!
I have definitely been there Beryl! <3
Thanks for the great advice, it is really helpfull.
You’re very welcome Veronica!
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.
I’m glad you find the tips helpful Olivia!
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.
Amaizing class thank you for sharing your knowledge with us .
You’re welcome, I’m so glad you are enjoying it!
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
Information.
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.
Hi Carmelina, mascarpone cream sounds like a great substitution! Let me know how it comes out!
Looking forward to fooling your advice and learning as I go
Thanks Marsha!
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!!!
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!
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.
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
Exactly! It truly is the best way to bake.
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.
You’re very welcome!
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.
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.
Hi Margie, I’m so glad you found my site! Thanks so much for your kind words, I hope you enjoy the recipes!
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!
Bo
Have fun with it! Give the cinnamon rolls a try, you’ll love them!
Good class. But I worked in a bakery you can’t work set up that way. You can’t mix flavors. Or spread out ingredients. For the home cook it’s perfect. When you’re making 10/20 cakes at one time space is limited. And you clean as you finish each item made.
Hi Marie, my recipes and techniques are all geared for the homebaker where mise en place is an essential skill. I can see how it would be harder in a commercial kitchen with limited space.
trying to find a rapid rise yeast bread recipe and found you on Pinterest. I joined and received your
welcoming email and what do I find most intimidating. BREAD! I bought the yeast and flour and
spend time looking for recipes .. Still have not made one loaf, roll, etc. and it’s been over a month.
I am not new to baking and don’t know why I just won’t pull the trigger. I think I’ve made it a thing.
Anyways happy to be here and look forward to putting this behind me. LOL
Judy
I’m so glad you found my site! My whole goal with blogging is to take the intimidation out of baking. I highly recommend my Yeast Bread Essentials e-course. I start with explaining what yeast is, how to work with it, and then we go through some simple recipes to get you started. If you go through it and have any additional questions for me, I am happy to walk you through them! https://betterbakingschool.com/
This technique of Mise in place really helped me cut down the time for my overall baking. I’ll keep using it from now on.
It’s really a great skill!
I have read the Baking Fundamentals Lesson No. 1 on Mise En Place. It’s really a good guidances which are helpful; I will put it in practice. I hope to receive the the various lessons via e-mail soon. FYI I’d recently & done with a course on Making Basic Breads which I have yet to try baking at home. Thank you very much for Lesson No. 1.
You’re welcome! So glad you are enjoying the lessons.
Today I subscribed to your email and I read Mise En Place … and realized I do this without having read the article…I am a senior and discovered long ago…if I have my ‘ducks in a row’ before beginning a project, whether it is baking, cooking or an unrelated project…it all goes much smoother if I have everything in place before beginning. Your article will benefit the young bakers and cooks…so they dont have to learn by trial and error !!
Thanks Kay! It’s such a valuable lesson.
I’m a newbie baker but I have been baking bread and pizza for a few years. Thanks for the initial lesson. I’ll be working on the Mise En Place.
Great! So glad to have you here!
The most intimidating thing in baking for me is yeast bread rising- when is enough, when is too much, why doesn’t it rise even after I’ve proofed my yeast. In fact, what does proofed yeast look like. Did I knead too much after the first rise.
I do a lot of cooking/baking…more cooking instead of baking…but I do some baking. I also do a lot of sausage making and with that, I have to practice misen en place…moreso than regular cooking…but I practice it to some degree with cooking…just not to the full extent
I love to bake but with just one person in my home (Just me and the dog) sometimes baking isn’t really practical.
I have only read everything “ in place” ( I have just subscribed) and have loved all the information that you shared!! Your information has made me feel more confident. I am going to utilize all of it tomorrow!!
I’m so glad, that’s great to hear!
I’ve heard of this concept before, but without the name for it. I am excited to put it into practice!
I’m so glad! It’s such a helpful skill.
Love your videos.
Thanks so much!
I wash my hands so frequently when I cook or bake. It dawned on me to streamline my workflow by washing a few dishes/utensils every time I need to wash my hands. Cuts down on clean up time once I’m done cooking and I have clean hands!
Great idea!
My mom taught me this when I helped her in the kitchen. It truly helps with prepping and cooking. I took up Food Service in college and it helped save time when I was taking classes, things were a lot easier. Thank you for this
You’re welcome!
this is wonderful! Thank you.
I am so glad I came upon your wonderful website! I wanted to take baking classes and could only find culinary schools near me. I just watched the mise en place video and am ready to start my homework. I can’t wait for the next ‘basics’ video!
I’m so glad to have you join me! I love to teach!
I’m newly retired and now have a desire to bake like my mom used to. I found her old recipes and I am trying to convert them to today,s ingredients
My biggest concern is substituting a block of yeast for either a starter or dry yeast.
I live in the south and it is very hard to obtain fresh yeast
Also , a lot of products are made different than they were 50 yrs ago
Thank you for the input.
This will definitely make a difference in my baking
Many years ago I was a home economics major, and this was a very first thing we were taught.. read the recipe… make sure you start with a clean work surface …gather ingredients.. and then enjoy the process …oh and don’t forget to pre-heat your oven.
Plus hair nets and aprons or lab jackets.. we were a sight to behold..
Thanks for sharing!
I am very excited to be a part of baker Betty.
I’ve been baking and cooking for years and I know there is always something to learn.
I love the tips.
Thankyou!
So glad to have you!
I followed a gluten free recipe for bread and while it tasted nice it was way too soft. How can I fix it next time
Gluten Free breads are always going to be soft. They do not contain gluten which is what makes them chewy.
Hi there 🙂 I was also brought up in the restaurant field in the 60’s when hygiene, organization and supreme efficiency was second nature. I then owned a catering company for many years and the knowledge I had learnt was invaluable. Now after 5 strokes I find it very difficult to bake which I loved. Your recipes are incredible and thank you for your tips, I am trying to bake again and need these memory joggers. Love your chatty manner too and you don’t make me feel like a ninny.
I’m so glad you enjoy my site! Thanks again for joining me!
Such excellent information! I have found myself asking “did I already put such and such ingredient in there?” I am looking forward to the lessons.
I’m so glad you enjoy the info!
Wow i never new i will come across such a nice article like this!
Plan to be a great baker in the future.Becuase i m so passionate about baking
Wonderful!
I have just joined your site, and this is my first email. I am so looking forward to receiving your daily blog…I know I am going to enjoy it and hopefully learn some more tips on baking…something I really enjoy doing.
Nathalie
So glad to have you!
Great ideas I’m going to start using the concept of mise en place to help me be more organized when I’m baking. That’s always hard for me with very little counter space.
I’m an old cook/baker getting my feet wet making dishes I’ve never done before. So, kinda a new beginning. Looking forward to the information on this site.
Glad you’ve found me!
Yes, I have done this and it makes a difference to have a clear and clean workspace. It makes baking more fun. I have never heard this term though. I too have worked in many different restaurants and was a salad bar prep person before becoming a waitress. Baking is a hobby and enjoyable activity for me! Thanks for this good foundation for the class.
You’re welcome!