Below is some guidelines for smart cooks:

- Keep on hand food items you use often. Group similar items on shelves. This speeds selection and you can see at a glance when it's time to buy replacements.

- Organize your refrigerator so there's a certain space for leftovers. Then you can easily see what's on hand and what needs to be used promptly - thus cutting food waste.

- Mentally check your menu plans for the day. Be sure you don't have too many last-minute tasks. Then, think through your preparation schedule, planning to dovetail activities whenever possible.

- Learn to read recipes carefully before you begin. Do you have all the ingredients? Is there something you should do first - melt chocolate, beat eggs, make pastry ?

- Turn on oven, if needed, when you start preparations, so it will reach correct temperature by the time food is ready to be baked.

- Assemble ingredients and utensils before beginning recipe - you'll save time and effort!

- If more than one menu item calls for chopped food, do all your chopping at once. Remember, too, chopped onion and green pepper freeze well for use later on.

- Use kitchen shears to snip parsley, chives, dates, etc. It's quicker than a knife.

- In planning your menu, remember flavor, temperature, and texture contrasts keep meals from becoming humdrum. For example, serve a crisp cold salad with hot soup.

- Meats and poultry may make a more stunning presentation on the platter when they are whole, but it's much more practical to serve them sliced.

- Serve hot foods hot, cold foods cold!

-A smart cook plans a surprise in every meal - some little extra, like a special muffin, an unusual relish, a tasty trim, a favorite dessert served in a new way.

-Clean up as you go. Wash utensils as you finish using them; soak stubborn pans. Take care of leftovers right away.