2. Mise En Place
Mise En Place is French for setting in place. It is a term that is used by chefs across the globe. While the name may have you thinking that this is going to be a complex process that French chefs use, it’s actually a rather simple concept.
Be sure to double-check your formula then grab all your ingredients and tools so that you don’t have to run around looking for these items later while your hands are coated in a thick layer of dough.
This process can also help you spot missing ingredients so you can pass by the grocery store now rather than in the middle of your baking. If you’re working with a quick dough, you could preheat the oven while you take inventory of all your ingredients. It would be wise to wait to turn the oven on though if you aren’t in a rush since wasting electricity and gas is never a good idea.