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Mise en place means putting in place or everything in its place-all the preparation that you complete
before service begins-that cannot be completed later without interrupting service to customers.
Mise en place includes:

• assembling and preparing ingredients for menu items
• cleaning, peeling and slicing fruit and vegetables to be used as accompaniments

• preparing simple food items such as salads, garnishes, coatings and batters
• selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion
controlled and convenience products

• display of goods in appropriate, temperature controlled storage facilities (if relevant)
Part of the mise en place process involves selecting knives and other equipment and making them
ready for use.
When getting ready for service that involves meat preparation, make sure that:

• knives and other equipment are clean and ready for use
• knives are sharp, as there is a higher chance of cutting yourself on a blunt knife than on a
properly sharpened knife
• you know how to handle and use knives correctly and safely

• you know which knives to use for different purposes
Kitchen knives

Knives

Most commonly used knives include:

Chef's knife 20-25cm Used for slicing,
long long chopping
and dicing.
Boning knife 12cm Used to bone
thin and thin clean
blade raw meat blade
and poultry.
Turning knife 5cm long Curved blade for
long turning or
shaping (carving)
vegetables.
Paring knife 7cm long Peeling, cutting
long and artistic
work.
Palette knife Flexible Used to mix,
rounded spread and
end scrape soft
mixtures – flip
pancakes.

Sharpening steel Used to sharpen
all knives.