Finish chopping and measuring all the ingredients before turning on the stove.

Place each ingredient in its own small bowl or container, in the order you will use it.

Arrange tools such as a spatula, ladle, and pot holder on the countertop in the order you will use them.

Start the ingredients that take the longest to cook first and save quick-cooking ingredients for last.

Take raw meat out of the refrigerator only 20–30 minutes before cooking and let it rest on the counter.

Throw away peels and crumbs as soon as they are used, and move the dirty cutting board aside.