In French, we often say "mise en place" referring to having our ingredients ready to use before we cook, be it measuring, cutting, or peeling, including  all the containers.  Meals are often about "timing" so this lesson comes with experience...  Staying focused is key!  So it's the chef's good habits in the kitchen that save the time from trying to cook while while also looking for everything and running the risk of ruining the meal.  As you can see in the photo above, I've done that prior to making my maki rolls.