I am a culinary student on my third year with one more year to go. I am fairly good with my mise in the kitchen ( Getting ready for service on time, making sure stations are set with everything that's needed and placed in strategic spots, etc). I have been particularly practicing my mise en place to achieve a single goal and that is to be more efficient in the kitchen, not make wasted movements on my station that just kills time. I am asking for some advice about this because I have a pretty serious cooking practical coming up and only have a certain amount of allotted time to make 2 portions of an entree and 2 portions of soup during the exam. What can I do to ensure that I do no miss the times that I have set for myself during prepping and cooking and not crash and burn or majorly screw up. Is the key prioritizing by cooking times as far as how long things take to cook and how long they might take me to prep? Just looking for some ideas or how other people set them self up. I'm kinda looking at it like a competition somewhat.
"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gathering, nor social harmony."