Practice your cooking skills at your own pace. Choose one challenge or prepare the full menu, then use the checklist below to review your results.
1. Practice even knife cuts
- Slice half an onion into julienne strips and dice the other half.
- Cut a large carrot or potato into julienne strips and small cubes.
- Look for consistent sizes so the pieces cook evenly.
2. Prepare a whole chicken
Practice separating a whole chicken into two drumsticks, two thighs, two wings and two breasts. Keep the carcass for broth. Use separate equipment for raw chicken and ready-to-eat foods, and wash hands and equipment thoroughly afterward.
3. Make broth and chicken noodle soup
Use the carcass and your choice of chicken pieces to make broth. Add enough water to cover, simmer gently, skim as needed and taste before seasoning. Strain the broth and use it to prepare chicken noodle soup. Cook chicken to an internal temperature of 165°F (74°C).
4. Make fresh pasta
Prepare a serving of fresh pasta such as fettuccine, linguine or pappardelle. Cook until tender, then toss with butter and Parmesan. Taste and adjust the salt and pepper.
5. Prepare a complete chicken dinner
Prepare two chicken-breast portions using a dry-heat method, such as roasting or sautéing. Cook to 165°F (74°C), then serve with a sauce, starch and vegetable of your choice.
Try rice pilaf, polenta, whole grains, fresh pasta or root vegetables alongside green beans, Brussels sprouts or asparagus.
Review your results
- Are your knife cuts consistent?
- Is the chicken cooked through and still moist?
- Is the broth flavorful and well seasoned?
- Is the pasta tender, with a sauce that coats it?
- Do the flavors, textures and colors work well together?
Make a note of what went well and one thing to improve next time. Explore the culinary glossary or recipe collection for more practice.