First things first: all of your preps need to go into the refrigerator within two hours -- and just one hour if your room temperature is 90 F or higher -- of coming out of the oven. Letting them sit out any longer puts you at higher risk of food poisoning. Food-borne illness causing bacteria can proliferate so quickly that they actually double every twenty minutes! Your delicious and lovingly prepared preps can become little toxin bombs in very little time, so please please please be careful to put it into the fridge quickly.
You're making a valiant effort to make food prep more than a goal in your life; you want to make it part of your weekly routine.
And for good reason: food prep is one of those meal planning basics that saves you time and keeps your healthy meal plan on track, whether you define “food prep” as cutting and chopping fruits and vegetables, mixing a marinade, or preparing a vegetable casserole so that all you have to do is pop it in the oven.
It just might be time for an apron—the full-body type that chefs proudly wear in their kitchen.
You're not just getting the hang of food prep; you're becoming a diligent student of the kitchen, having read previous articles from our “recipe book” such as “Five Food Prep Tips for Beginners,” “Meal Planning Basics: How Long Does Prepped Food Last” and “Glass vs. Plastic: Choosing the Best Meal Prep Containers.”