A useful starting point
A fast cooking step can be awkward if the next ingredient still needs measuring or preparation. Organisation helps you see what is ready and what must be done later. It does not mean leaving perishable ingredients on the worktop throughout a long project.
Keep it in your kitchen notes
Arrange the tools and prepare only the ingredients appropriate for the immediate steps. Keep storage and handling requirements in mind, using current official guidance for the foods involved. Read the next step before starting the active cooking stage. The aim is a workable sequence with clear labels, not an attractive display that compromises appropriate temperature control.