Technique: Mise En Place
A cooking technique that calls for all of the ingredients to be washed, cut, measured, and placed around the food preparation area, along with necessary tools and condiments, before any cooking starts. The term translates from French as "put in place." This method is very popular among professional chefs and increasingly with home cooks. It allows one to focus on combining and cooking foods with just the right technique and timing, rather than running around the kitchen retrieving ingredients.
The more ingredients and complicated the dish, the more important it is to use Mise en Place . In addition to French, cooking Chinese cuisine benefits greatly from the advanced preparation.