Which of the following is a necessary step in preparing ingredients before cooking?

Mise en place is a fundamental practice in the culinary arts that means "everything in its place." It involves preparing and organizing all ingredients and tools before cooking. This includes tasks such as measuring, chopping, and setting up all necessary equipment and utensils, ensuring that everything is ready to go. This step is critical for efficiency and effectiveness in the kitchen, allowing chefs to focus on the cooking process without interruptions or last-minute rushes to gather ingredients. Having a well-prepared mise en place enables better timing, reduces food waste, and helps maintain a clean workspace.

The other options do not serve this essential preparatory role. Cooking ingredients for a long time does not align with preparatory steps and could lead to overcooking. Plating elegantly occurs after the cooking process, while chopping randomly lacks precision and does not support the organized workflow that mise en place is meant to foster.