One of the most important and significant tips I can give is to become familiar with the concept of : Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.[1]
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulasand blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.
All that said, I highly encourage you to take this approach to cooking. Not only does it ensure that you have a speedy cooking process, but it also helps to make sure that all of your meal elements are ready at the same or close to the same time. This means that all of your food is hot and ready to eat.
