One of the things that I like about our April "Cookbook of the Month," The Kid's Cookbook, is the "how to" section at the front. It's filled with sensible things that all kid cooks should know -- tie back long hair, clean up as you go, read the entire recipe before you start -- and has sections on how to measure dry and wet ingredients, how to prep fruit and vegetables, crack eggs, test pasta, grate cheese, all sorts of things.
On the very first page is something that I didn't really learn until rather late, mise en plas. This is a French term -- pronounced "meez ahn plahs" -- which means "put in place". The idea is that you have everything ready, "put into place," before you start cooking.
Chop what needs to be chopped, set out the equipment you will need, and measure out all of the ingredients. Many cooks use small glass bowls for this prep, but it is very likely that any parent in the kitchen will have a stash of plastic bowls already. I don't always measure everything out, especially if the recipe is simple, but I do set out the spice jars etc. on the counter with measuring spoons at the ready. Not only will you save yourself a lot of time, but you will realize before you start those chocolate chip cookies for the bake sale that you are out of vanilla!
Mise en plas is especially valuable in things such as Chinese cooking, where things often go so quickly that you would have no time to stop and dice an onion!
Mise en Place
Before you start cooking, read through the recipe to find out what ingredients and equipment you will need. Have everything ready to go before you start -- for instance, wash and cut vegetables according to the instructions, measure out dry and wet ingredients, and set out the bowls or pans you will need.
You can place each measured ingredient in small prep bowls, if you like. Use a plate or larger bowl for larger quantities.