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. 


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.