Mise en place is French for “putting in place” and is used for prepping kitchen equipment and food before serving. Mise en place, which first began being used in the late 1800s, is most commonly used today in professional kitchens, cooking shows, cooking classes, and restaurants. Chances are that you have probably used this method of cooking before, but you weren't aware of the term associated with it.
The term mise en place is a phrase that also references the discipline and organization that a good chef practices in the kitchen. If you try this process, you might find that it also saves you a lot of time while you are cooking. As you cook, slowly integrate the practice of mise en place, with which you can potentially make one of the most stressful cooking situations a breeze.