prepeisen

Prepeisen is a term that appears in some German-language culinary writings but is not a standardized category in mainstream gastronomy. It is used inconsistently and lacks a single, widely accepted definition. In many contexts, prepeisen refers to elements of a meal that are prepared before service or before the final plating, rather than something that is created or finished at the moment of presentation.

Etymology and scope: The word blends the prefix pre- (before) with Speisen (dishes or foods). As a neologism, it is often introduced to emphasize preparatory work and advance mise en place, rather than a distinct class of dishes with fixed criteria. Because it is not codified in major dictionaries, its precise scope depends on the author or culinary tradition referencing it.

Usage and distinctions: Because there is no universal definition, the term can mean different things. Some writers use prepeisen to denote stock, sauces, or components prepared ahead of time and used to support service. Others reserve the term for early course concepts in tasting menus that precede the main courses but are not classified as standard appetizers (Vorspeisen). In contemporary writing, prepeisen can signal the importance of prep work and timing in menu design and kitchen workflow rather than a specific culinary form.

Examples: Typical practices that might be described as prepeisen include pre-made consommé or broths prepared in advance, sauces finished or kept on standby, and mise en place items such as washed greens, chopped vegetables, or garnishes prepared ahead of service.

See also: Vorspeise, Amuse-bouche, Mise en place.

Note: Due to its inconsistent usage, readers should rely on the definition provided by a given author when encountering the term prepeisen.