1. Knife Skills

Good cooking starts with good cutting. Proper knife skills make cooking quicker, safer, and more enjoyable. Many beginners struggle because they use dull knives or hold them incorrectly.

What You Should Learn

• How to hold a knife using the “pinch grip” (pinching the blade, not the handle)

• The rocking motion for slicing

• Basic cuts: dice, mince, julienne, and chop

• How to keep knives sharp and clean

Why It Matters

With strong knife skills, food cooks more evenly, and preparation time becomes shorter. Plus, sharp knives cause fewer injuries than dull ones because they require less force.

Quick Tip

Practice slicing onions or carrots into even pieces. Consistency is key, not speed

2. Sautéing

Sautéing is a quick-cooking method that uses high heat and a small amount of oil. It’s ideal for vegetables, thin cuts of meat, garlic, onions, and many everyday ingredients.

How to Sauté

1. Preheat the pan before adding oil.

2. Add ingredients once the oil shimmers.

3. Stir or flip continuously to avoid burning.

4. Do not overcrowd the pan—this causes steaming.

Why It Matters

This technique helps develop flavor quickly and is the foundation for hundreds of dishes—stir-fries, sauces, pasta dishes, and more.

Quick Tip

Use stainless steel or cast iron pans for the best caramelization.

3. Boiling and Simmering

Boiling and simmering may seem straightforward, but understanding the difference is essential.

Boiling

• Vigorous bubbling (212°F/100°C)

• Used for pasta, potatoes, and blanching vegetables

Simmering

• Gentle bubbling (180–200°F / 82–93°C)

• Used for soups, stews, sauces, and braises

Why It Matters

Improper boiling or simmering can lead to mushy vegetables, undercooked pasta, or broken sauces. Once you learn to control temperature, you gain real command over your dish.

Quick Tip

Always salt your pasta water—it should be “as salty as the sea.”

4. Roasting

Roasting uses dry heat in the oven to caramelize and deepen the flavors of vegetables, meats, and baked goods.

How to Roast Properly

• Preheat your oven fully before cooking

• Spread food out on a baking sheet

• Use oil to promote browning

• Flip halfway through for even cooking

Why It Matters

Roasting transforms simple ingredients—like potatoes, broccoli, or chicken—into flavorful meals with crisp exteriors and tender interiors.

Quick Tip

High heat (400°F/200°C or above) gives better browning.

 

5. Frying

Frying involves cooking food in hot oil. It includes shallow frying (a small amount of oil) and deep frying (submerged in oil).

Used For

• Fried chicken

• Crispy vegetables

• Donuts

• Stir-fried noodles (shallow fry + sauté combination)

Why It Matters

When done correctly, frying creates irresistible textures. When done poorly, food turns greasy or soggy. The key is understanding oil temperature.

Quick Tip

Test the oil by dipping a wooden spoon; if bubbles form around it, the oil is hot enough.

6. Baking

Baking uses dry heat in the oven and is essential for breads, cakes, pastries, casseroles, and more. Baking teaches you precision and patience.

What to Learn

• Proper measuring (especially flour)

• How ingredients react (eggs bind, butter adds richness, baking powder lifts)

• Avoiding common mistakes like opening the oven door too often

Why It Matters

Baking isn’t just about desserts—lasagna, roasted fish, gratins, and savory pies all use baking principles.

Quick Tip

Always preheat the oven and measure ingredients accurately for consistent results.

7. Steaming

Steaming cooks food with hot vapor rather than direct heat, preserving nutrients and natural flavors.

Best Foods to Steam

• Vegetables

• Fish

• Dumplings

• Rice in some Asian methods

Why It Matters

Steaming is one of the healthiest and cleanest cooking methods. It's perfect for beginners because it’s very hard to overcook food severely as long as you check periodically.

Quick Tip

Don’t let the water touch the food—use a steamer basket or improvise with a metal colander.

8. Seasoning and Marinating

Seasoning includes salt, pepper, herbs, spices, and flavor boosters like garlic or lemon. Marinating involves soaking food in a flavored liquid.

Why Seasoning Matters

Proper seasoning transforms bland meals into vibrant dishes. Many beginner cooks under-season, especially with salt.

Why Marinating Matters

Marinating:

• Adds flavor

• Tenderizes meat

• Enhances moisture

Quick Tip

Salt gradually—taste as you go.

9. Making Stocks and Sauces

Stocks are the base of soups, gravies, stews, and sauces. Sauces enhance dishes by adding richness, moisture, and complexity.

Key Sauces to Learn

• Tomato sauce

• Béchamel (white sauce)

• Pan sauces made from sautéed meat drippings

• Simple gravy

• Stir-fry sauce

Why It Matters

Once you understand stock and sauce basics, you can elevate any meal, even simple dishes like pasta or vegetables.

Quick Tip

Save vegetable scraps and chicken bones in the freezer to make homemade stock

.

10. Plating and Presentation

Even the most flavorful dish can feel unexciting if it’s served sloppily. Plating is the art of making food look inviting.

Basic Plating Tips

• Use clean, simple plates

• Add color with herbs or vegetables

• Arrange food with intention—not just thrown onto the plate

• Wipe edges before serving

Why It Matters

Presentation enhances enjoyment and makes your meals feel more special. It can even make everyday dinners feel restaurant-worthy.

Quick Tip

Follow the “rule of three”: three main visual elements create balance on the plate.

10. Plating and Presentation

Even the most flavorful dish can feel unexciting if it’s served sloppily. Plating is the art of making food look inviting.

Basic Plating Tips

• Use clean, simple plates

• Add color with herbs or vegetables

• Arrange food with intention—not just thrown onto the plate

• Wipe edges before serving

Why It Matters

Presentation enhances enjoyment and makes your meals feel more special. It can even make everyday dinners feel restaurant-worthy.

Quick Tip

Follow the “rule of three”: three main visual elements create balance on the plate.