It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients
That’s direct from Wikipedia and, yes, mis-en-place is taught in culinary schools.
You can certainly use it at home or even apply the principles outside of cooking.
However, I learned to cook in junior high home economics class and “mis-en-place” was not taught. I didn’t learn the term or its meaning until much later after adopting cooking as a hobby.
Unless a home cook has a strong interest in cooking as a hobby there’s lots of terms and techniques they wouldn’t likely know or apply. Think things like an aebleskiver or tamagotchi tamagoyaki pan.
That’s direct from Wikipedia and, yes, mis-en-place is taught in culinary schools.
You can certainly use it at home or even apply the principles outside of cooking.
However, I learned to cook in junior high home economics class and “mis-en-place” was not taught. I didn’t learn the term or its meaning until much later after adopting cooking as a hobby.
Unless a home cook has a strong interest in cooking as a hobby there’s lots of terms and techniques they wouldn’t likely know or apply. Think things like an aebleskiver or
tamagotchitamagoyaki pan.Edit: autocorrect