Our favorite approach to cooking comes from the kitchens of France and can be adapted to any recipe. The term "mise en place" refers to the advance preparation of a dish's ingredients; all should be measured, chopped, diced, or sliced according to recipe instructions before you begin.
Mise en Place: The Secret to Cooking Like a Professional - Professional chefs call this mise en place, which literally means "put in place." Start by reading the recipe TWICE. After you've washed, chopped and measured out all of the ingredients, line them up next to the stove in the order they'll be used.