Mise en place
It's just a French term meaning, “everything in place,” and you hear it most often in relation to cooking and on every cooking show. The idea is that you do all your prep work first, so you are not scrambling around your kitchen looking for the next thing that goes into your dish. This is pretty simple, have small bowls or ramakins and pre-measure everything that goes into your recipe.
Being organized not only saves you time, but it also ensures you don't forget anything.
Before I start a dinner, I love to focus on putting everything in place. You still have to do the work but you can do most of it well ahead of time. , but clearing out the details and having what I need on hand allows me to minimize distractions and keep the kitchen workspace clean, because I'm not constantly prepping as I go. OH, and I don't look back and think "D'oh, I forgot that".
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