When is "mise en place" ideally prepared?

"Mise en place" refers to the French culinary practice of preparing and organizing all ingredients and tools before beginning the cooking process. This preparation typically includes measuring, chopping, and arranging all necessary components so that the cooking can proceed efficiently and smoothly. By preparing mise en place before starting to cook, chefs can maintain focus on the cooking tasks at hand without needing to stop and search for ingredients or tools, leading to a more streamlined and less stressful cooking experience.

Ensuring that everything is ready in advance helps to minimize mistakes and enhances the overall quality of the dish being prepared. The other options involve different timings that do not align with the concept of mise en place, which emphasizes preparation beforehand to promote efficiency and effectiveness in the kitchen.