is a French culinary term that translates to “everything in its place.” It refers to the practice of preparing and organizing all the necessary ingredients and tools before beginning to cook. This includes washing, peeling, and chopping vegetables, measuring out spices, and having all cooking utensils and pans ready. This practice ensures a smoother and more efficient cooking process, helping to prevent mistakes and save time. It is a fundamental concept taught in culinary schools and is integral to effective kitchen management.
