Details
Lesson 3 – Intermediate Cooking Techniques
Roasting and Baking
Objective: Understand how to use the oven for roasting and baking to achieve desired textures and flavors.
Tools Needed: Pan, food thermometer
Skills Covered:
- Setting the correct temperatures and timing.
- Moisture control and flavor enhancement techniques.
- Baking bread and pastries from scratch.
Activity Description: Preheat your oven to 375°F (190°C). Season a whole chicken with salt, pepper, and your choice of herbs. Place in a roasting pan with a selection of vegetables (e.g., carrots, potatoes, onions) tossed in olive oil. Roast for 1 hour or until the chicken’s internal temperature reaches 165°F (74°C). Simultaneously, prepare a simple bread dough and bake alongside the chicken during the last 30 minutes.
Tips: Ensure the chicken is at room temperature before roasting to cook more evenly. Vegetables should be cut roughly the same size for uniform cooking.
Grilling and Boiling
Objective: Learn the essentials of grilling and broiling for optimal flavor and safety.
Tools Needed: Grill or broiler, grilling utensils.
Skills Covered:
- Techniques for direct and indirect grilling.
- Safety tips and equipment maintenance.
- Marinating and seasoning for grills.
Activity Description:
Preheat your grill or broiler. Marinate steak strips and assorted vegetables (e.g., zucchini, bell peppers) in a mix of olive oil, garlic, salt, and pepper. Thread the vegetables and steak onto skewers. Grill over medium-high heat, turning every 2-3 minutes until cooked to your preference.
Tips: Clean the grill before heating. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Steaming
Objective: Explore steaming as a method to preserve nutrients and texture.
Tools Needed: Steamer basket or electric steamer.
Skills Covered:
- Different steaming techniques using various equipment.
- Seasoning and flavoring methods suitable for steaming.
Activity Description: Fill a pot with about two inches of water and bring to a boil. Arrange a mix of broccoli, carrots, and cauliflower in a steaming basket. Cover and steam for about 5-7 minutes until vegetables are tender but still crisp. Season lightly with salt and a drizzle of melted butter.
Tips: Do not let the water touch the bottom of the steamer basket. Check the water level midway and add more if it’s running low.