"Mise en place"

In fact, this strange and unfamiliar French phrase "mise en place" means a very simple process which is familiar for anybody using a kitchen at home. For example, I try to keep most useful utensils as well as salt, pepper, oil, etc. just next to the stove. There is a sample of  casual home mise en place, which means to put everything you'll need for your cooking process on the place.

When I cook something particular, it is easier for me to have everything needed before I start cooking.

Then, it is more likely to have the desired result soon:

 Now you can see that up-scale restaurant's elements exist in every house. In other hand, nobody in your house depends on your cooking except your own, so you can cook your crab salad as long as you wish. The different situation is in a restaurant kitchen. Many cooks, many stoves and tables, and limited time for cooking requires everybody to follow strictly all principles of mise en place. Only a consciously organized operation can guaranty order in the hottest spot in a restaurant and keep guests by serving delicious food on time.