Even on the simplest level, pre-preparation is necessary. If you prepare only one short recipe,you must first:
• Assemble your tools.
• Assemble your ingredients.
• Wash, trim, cut, prepare, and measure your raw materials.
• Prepare your equipment (preheat oven, line baking sheets, etc.). Only then can you begin the actual preparation.
When many items are to be prepared in a commercial kitchen, the situation is much more complex. Dealing with this complexity is the basis of kitchen organization.
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