You've made out your menu and done your shopping. Are you itching to turn on the stove burners and get cooking?

Not so fast.

You can simplify the actual cooking process by prepping the ingredients ahead of time, says Dr. Nora Nyland, associate professor and dietetics program director in nutrition, dietetics and food science at Brigham Young University, who spoke at the recent Campus Education Week in Provo, Utah.

Figure out what can be done ahead and what can be done way ahead of time, she says.

Among the essential tools for pre-prepping are knives, cutting board, measuring cups, measuring spoons, vegetable peeler, food processor and microwave. The extras include microplane grater, garlic press, blender and citrus juicer.

The more you understand the process and techniques, Nyland says, "the more enjoyable cooking is." Mastering the basic skills and methods of baking, cooking and using knives is essential.

You need 8- and 12-inch saute pans and 1-, 2-, 3-, 6- and 8-quart pots, Nyland says. Generally, don't use pans with a nonstick coating, because they scratch and don't produce the same quality of food. But eggs and fish do well in nonstick pans, she says. And when you do use a nonstick pan, be sure to spray Pam in it and turn the heat down.

Essential bakeware includes a baking sheet, pie pan, cake pan and muffin tin.

Other tools to get are mixing bowls, a wire whisk, tongs, a rubber scraper, a wooden spoon and a spatula.

When buying knives, pots and pans and other equipment, Nyland advises buying the very best you can afford.

So now that you've done your pre-preparation and have the right equipment, you're ready to cook.

From the scriptures, Nyland cites Doctrine and Covenants 59:16-20, which refers to the food of the earth being provided by God for man "to strengthen the body and to enliven the soul."

"Food does more than nourish us," Nyland says. "Have some fun with it."

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E-mail: rwalsh@desnews.com