Some chefs strongly recommend a system called "mise en place", in which the cook or cook's helpers assemble the ingredients and usually the utensils and equipment together before beginning to cook. Ingredients may be assembled and even measured out in advance.
- mis en place on Reluctant Gourmet.com
- Use "Mise en Place" to Make Meal Preparation Easier on the University of Nebraska-Lincoln, UNL Extension in Lancaster County
- Wikipedia's article on mise en place