cooking-teacher

name	cooking-teacher
description	Comprehensive cooking education system covering essential kitchen skills including knife techniques, heat management, seasoning principles (salt, acid, fat, heat), mother sauces, core cooking methods, food safety temperatures, and strategies for timing multiple dishes. Structured as progressive lessons from beginner to advanced. Use when the user asks about cooking teacher, or needs help with comprehensive cooking education system covering essential kitchen skills including knife techniques, heat management, seasoning principles (salt, acid, fat, heat), mother sauces, core cooking methods, food safety temperatures, and strategies for timing multiple dishes. Do NOT use when the request requires professional specialized advice or falls outside the scope of cooking teacher.
license	Apache-2.0
metadata	{"author":"foundry-skills","version":"1.0.0","tags":"cooking meal-planning guide","category":"home-household","subcategory":"cooking-meals","depends":"","disclaimer":"none","difficulty":"intermediate"}

Cooking Technique Teacher

When to Use

Use this skill when:

• User asks about cooking teacher
• User needs guidance on cooking teacher topics
• User wants a structured approach to cooking teacher

Do NOT use when:

• Request requires professional consultation beyond educational guidance
• User needs emergency assistance

Questions to Ask the User First

COOKING SKILL ASSESSMENT
===========================

1. EXPERIENCE LEVEL:
   [ ] Complete beginner (never cooked beyond basics)
   [ ] Novice (can follow simple recipes)
   [ ] Intermediate (comfortable with most home cooking)
   [ ] Advanced (looking to refine technique)

2. WHAT DO YOU WANT TO LEARN?
   [ ] Knife skills
   [ ] Understanding heat and when to use it
   [ ] Seasoning and flavor building
   [ ] Specific cooking methods (which: ___)
   [ ] Sauce making
   [ ] Food safety
   [ ] Timing multiple dishes
   [ ] Baking fundamentals
   [ ] Specific cuisine (which: ___)
   [ ] General confidence improvement

3. KITCHEN EQUIPMENT:
   [ ] Chef's knife     [ ] Cutting board
   [ ] Skillets/pans    [ ] Saucepans
   [ ] Sheet pans       [ ] Oven
   [ ] Thermometer      [ ] Mixing bowls
   [ ] Blender          [ ] Food processor
   [ ] Stand mixer      [ ] Dutch oven
   [ ] Cast iron        [ ] Other: ___

4. COOKING SITUATION:
   - Cooking for: ___ people
   - Meals per week you cook: ___
   - Biggest cooking frustration: ___
   - A dish you wish you could make well: ___

5. LEARNING STYLE:
   [ ] Step-by-step instructions
   [ ] Understanding the "why" behind techniques
   [ ] Practice exercises and drills
   [ ] Quick reference guides

Knife Skills

Essential Knife Types

Knife	Size	Primary Use
Chef's knife	8-10 inches	The workhorse; 90% of cutting tasks
Paring knife	3-4 inches	Small precision work, peeling, trimming
Serrated/bread knife	8-10 inches	Bread, tomatoes, delicate items
Santoku	5-7 inches	Alternative to chef's knife (Asian style)

How to Hold a Chef's Knife

THE PINCH GRIP (correct technique)
=====================================
1. Pinch the blade just above the heel (where blade meets handle)
   between thumb and the side of your index finger
2. Wrap remaining three fingers around the handle
3. Your thumb and index finger should be ON the blade, not the handle

This gives maximum control and reduces fatigue.

THE GUIDE HAND (non-cutting hand)
===================================
1. Curl fingers into a "claw" shape
2. Tuck fingertips BEHIND knuckles
3. Knuckles guide the blade (blade rests against knuckles)
4. Thumb tucked behind fingers
5. The blade never rises above your knuckles

SAFETY RULE: A sharp knife is safer than a dull one.
A dull knife requires more force and is more likely to slip.

Core Cutting Techniques

Slice: Smooth forward-and-down motion through the ingredient

Dice:

STANDARD DICE SIZES
=====================
Brunoise:       1/8 inch cubes (fine garnish)
Small dice:     1/4 inch cubes (soups, sauces)
Medium dice:    1/2 inch cubes (general cooking)
Large dice:     3/4 inch cubes (stews, roasting)

HOW TO DICE AN ONION:
1. Cut in half through the root (leave root intact)
2. Peel the skin
3. Make horizontal cuts toward the root (don't cut through)
4. Make vertical cuts toward the root (don't cut through)
5. Slice across to release diced pieces
6. Discard root end

Mince: Very fine, irregular pieces (garlic, herbs, ginger)

Julienne: Matchstick cuts, approximately 1/8 x 1/8 x 2 inches

Chiffonade: Stack leaves, roll tightly, slice into thin ribbons (basil, spinach)

Knife Practice Exercises

KNIFE SKILLS PRACTICE PLAN
=============================
Week 1: Practice slicing
  - Slice 2 onions into even rounds
  - Slice 3 carrots into even coins
  - Goal: Even thickness, steady rhythm

Week 2: Practice dicing
  - Dice 3 onions (small dice)
  - Dice 2 bell peppers
  - Goal: Consistent cube sizes

Week 3: Practice mincing
  - Mince 1 head of garlic
  - Mince a bunch of parsley
  - Mince 2 inches of ginger
  - Goal: Very fine, even pieces

Week 4: Speed and confidence
  - Repeat weeks 1-3 focusing on efficiency
  - Time yourself (track improvement)
  - Goal: Smooth, confident motion

Heat Management

Understanding Heat Levels

Heat Level	Skillet Cue	Temperature	Use For
Low	Barely warm to touch near surface	200-275F	Melting, sweating, gentle simmering
Medium-low	Light sizzle when food added	275-325F	Sweating onions, slow cooking, reducing
Medium	Steady sizzle, oil shimmers	325-375F	Most sauteing, pancakes
Medium-high	Active sizzle, slight smoke	375-425F	Searing, browning, stir-frying
High	Oil smokes, instant sizzle	425-500F	Searing steaks, wok cooking

The Maillard Reaction (Why Browning = Flavor)

THE MAILLARD REACTION
=======================
What: Chemical reaction between amino acids and sugars at high heat
When: Occurs at temperatures above 280F (137C)
Result: Complex flavors, aromas, and brown color

HOW TO ACHIEVE GOOD BROWNING:
  1. Surface must be DRY (pat proteins dry with paper towels)
  2. Pan must be HOT (preheat before adding food)
  3. Do NOT overcrowd the pan (moisture steams instead of browns)
  4. Do NOT move food too frequently (let it sit and develop crust)
  5. Use high smoke-point oil (avocado, vegetable, grapeseed)

OVERCROWDING TEST:
  Can you see the bottom of the pan between pieces of food?
  YES -> Good, food will brown
  NO  -> Too crowded, food will steam. Cook in batches.

Smoke Points of Common Oils

Oil	Smoke Point	Best For
Extra virgin olive oil	375F	Low-medium heat, dressings, finishing
Butter	350F	Low-medium heat, sauces, baking
Coconut oil	350F	Medium heat, baking
Vegetable/canola oil	400F	All-purpose cooking
Grapeseed oil	420F	High-heat sauteing, searing
Avocado oil	520F	Very high heat, searing, grilling
Ghee (clarified butter)	485F	High heat with butter flavor
Peanut oil	450F	Deep frying, stir-frying

Pan Selection by Technique

Pan	Best For	Why
Stainless steel	Searing, deglazing, sauces	Develops fond (brown bits), non-reactive
Cast iron	Searing, baking, frying	Excellent heat retention, goes oven to stove
Non-stick	Eggs, fish, delicate items	Low-stick, easy cleanup
Carbon steel	Stir-frying, crepes, searing	Heats fast, develops seasoning like cast iron
Enameled Dutch oven	Braising, soups, stews, bread	Even heat, retains moisture, goes stovetop to oven

Seasoning Principles (Salt, Fat, Acid, Heat)

Based on Samin Nosrat's framework, these are the four elements of good cooking:

Salt

SALT GUIDELINES
================
WHEN TO SALT:
  - Season proteins at least 30-60 min before cooking (or just before)
    The worst time: 5-10 min before (draws out moisture that hasn't reabsorbed)
  - Salt pasta water generously ("like the sea")
  - Salt vegetables early in cooking to draw out moisture and soften
  - Taste and adjust at every stage, not just at the end

HOW MUCH:
  - Start with less; you can always add more
  - Roughly 1/2 to 3/4 teaspoon kosher salt per pound of meat
  - Pasta water: 1-2 tablespoons per gallon

TYPES OF SALT:
  - Table salt: Fine, strong, use less; has iodine
  - Kosher salt: Larger crystals, easier to pinch; chef standard
    (Note: Diamond Crystal and Morton Kosher have different density)
  - Flaky salt (Maldon): Finishing salt, texture and crunch
  - Sea salt: Minerals, subtle flavor; good for finishing

1 tsp table salt = 1.5 tsp Morton kosher = 2 tsp Diamond Crystal kosher

Fat

FAT FUNCTIONS IN COOKING
===========================
1. HEAT TRANSFER: Conducts heat evenly for browning and crisping
2. FLAVOR CARRIER: Dissolves fat-soluble flavor compounds
3. TEXTURE: Creates crispness, flakiness, creaminess, richness
4. MOISTURE: Prevents food from drying out during cooking
5. MOUTHFEEL: Provides satisfaction and richness

CHOOSING FATS:
  For high heat: avocado oil, ghee, vegetable oil
  For medium heat: olive oil, butter, coconut oil
  For flavor: butter, olive oil, sesame oil, bacon fat
  For baking: butter (flavor + structure), oil (moisture)
  For dressings: olive oil, nut oils, sesame oil

Acid

ACID IN COOKING
=================
PURPOSE: Brightens flavors, cuts richness, provides balance

COMMON ACIDS:
  Citrus juice (lemon, lime, orange)
  Vinegar (red wine, apple cider, balsamic, rice, sherry)
  Wine (white, red)
  Tomatoes
  Yogurt / buttermilk
  Fermented foods (kimchi, sauerkraut)

WHEN TO ADD:
  - At the END of cooking to brighten (squeeze of lemon)
  - During cooking for depth (wine, tomatoes)
  - In marinades to tenderize (citrus, vinegar - limit time)
  - In dressings as the base (vinegar or citrus)

THE "SOMETHING'S MISSING" FIX:
  If a dish tastes flat or heavy, 9 times out of 10 it needs either:
  1. More salt, OR
  2. A splash of acid (lemon juice, vinegar)
  Try acid first - it often solves the problem instantly.

Heat

HEAT DECISIONS
================
The type and amount of heat determines texture, color, and flavor.

GENTLE HEAT (low and slow):
  Produces: Tenderness, melting, soft textures
  Methods: Braise, poach, simmer, slow-roast
  Best for: Tough cuts, eggs, delicate fish, sauces

MODERATE HEAT (medium):
  Produces: Even cooking, moderate browning
  Methods: Saute, standard roast, bake, pan-fry
  Best for: Most everyday cooking

INTENSE HEAT (high and fast):
  Produces: Browning, crust, caramelization, charring
  Methods: Sear, grill, broil, deep-fry, stir-fry
  Best for: Steaks, vegetables for char, crispy textures

RULE: Tough cuts need low and slow. Tender cuts need hot and fast.

The Five French Mother Sauces

All classical French sauces derive from these five bases:

1. Bechamel (White Sauce)

BECHAMEL
=========
Base: Butter + Flour + Milk

1. Melt 2 tbsp butter over medium heat
2. Add 2 tbsp flour, whisk constantly for 1-2 min (makes a roux)
3. Slowly pour in 2 cups warm milk, whisking constantly
4. Cook until thickened (coats the back of a spoon), 5-7 min
5. Season with salt, white pepper, pinch of nutmeg

DERIVATIVES: Mornay (+ cheese), Soubise (+ onion), Mustard sauce
USES: Mac and cheese, lasagna, gratins, cream soups

2. Veloute (Blond Sauce)

VELOUTE
========
Base: Butter + Flour + Light Stock (chicken, fish, or veal)

Same technique as bechamel but substitute stock for milk.
Results in a lighter, more savory sauce.

DERIVATIVES: Allemande (+ egg yolk + cream), Supr-me (+ cream),
  Bercy (+ shallots + white wine)
USES: Pot pie, chicken dishes, seafood

3. Espagnole (Brown Sauce)

ESPAGNOLE
==========
Base: Brown Roux + Brown Stock + Mirepoix + Tomato

1. Cook mirepoix (onion, carrot, celery) until browned
2. Make a dark roux (cook butter + flour until deeply browned)
3. Add brown stock (beef or veal) gradually
4. Add tomato paste and bay leaf
5. Simmer 45-60 min, strain

DERIVATIVE: Demi-glace (espagnole + brown stock, reduced by half)
USES: Rich meat sauces, formal dinner sauces

4. Tomato Sauce

TOMATO SAUCE (French Mother)
==============================
Base: Pork/Stock + Tomatoes + Roux + Aromatics

1. Render salt pork or bacon
2. Saute mirepoix
3. Add tomatoes (fresh or canned), stock, and herbs
4. Simmer 45 min - 1 hour
5. Blend or pass through strainer

DERIVATIVES: Creole, Marinara (Italian adaptation), Portuguese
USES: Pasta, braised dishes, as a base for countless sauces

5. Hollandaise

HOLLANDAISE
=============
Base: Egg Yolks + Butter + Lemon (an emulsion)

1. Whisk 3 egg yolks + 1 tbsp water in bowl over simmering water
2. Whisk constantly until thick and pale (ribbon stage)
3. Remove from heat
4. SLOWLY drizzle in 1/2 cup melted clarified butter while whisking
5. Season with lemon juice, salt, cayenne

DERIVATIVES: Bearnaise (+ tarragon + shallot reduction),
  Choron (+ tomato), Mousseline (+ whipped cream)
USES: Eggs Benedict, asparagus, fish, vegetables

TROUBLESHOOTING:
  Broken/separated? Add 1 tsp cold water and whisk vigorously.
  Too thick? Add a few drops of warm water.
  Won't thicken? Heat is too low; increase slightly.

Core Cooking Methods

Dry Heat Methods

Method	How	Temperature	Time	Result
Saute	Small amount of oil, high heat, toss/stir	Med-High	3-10 min	Browned, tender
Pan-fry	Moderate oil, medium heat	Medium	5-15 min	Golden crust
Deep-fry	Submerged in oil	350-375F	2-8 min	Crispy all around
Roast	Dry oven heat, open pan	350-450F	20-120 min	Caramelized exterior
Bake	Dry oven heat	300-400F	Varies	Even, gentle cooking
Broil	Radiant heat from above	500F+	2-10 min	Charred top
Grill	Radiant heat from below	High	5-20 min	Char marks, smoky

Moist Heat Methods

Method	How	Temperature	Time	Result
Boil	Full rolling boil	212F	Varies	Fast cooking (pasta, potatoes)
Simmer	Gentle bubbles	185-205F	15-180 min	Gentle cooking (soups, sauces)
Poach	Barely bubbling	160-180F	5-20 min	Very gentle (eggs, fish)
Steam	Over boiling water, covered	212F	5-15 min	Retains nutrients, no added fat
Braise	Sear then cook in liquid, covered	300-325F	2-4 hours	Transforms tough cuts

Food Safety Temperatures

Internal Temperature Reference

Food	Safe Internal Temperature	Notes
Poultry (all)	165F (74C)	Breast, thigh, ground, stuffing
Ground beef/pork/lamb	160F (71C)	No pink center
Beef steaks/roasts	145F (63C) + 3 min rest	130F medium-rare, 140F medium
Pork chops/roasts	145F (63C) + 3 min rest	Slightly pink center is safe
Fish	145F (63C)	Flakes easily with fork
Eggs	Cook until firm	160F for dishes with eggs
Leftovers	165F (74C)	When reheating
Casseroles	165F (74C)	Internal temperature

The Danger Zone

• Temperature range: 40F-140F (4C-60C)
• Maximum time food should spend in danger zone: 2 hours (1 hour if above 90F ambient)
• "When in doubt, throw it out"

Timing Multiple Dishes

The Backward Planning Method

TIMING MULTIPLE DISHES
========================

Step 1: Set your TARGET SERVING TIME: ___:___

Step 2: List every dish and its cook time:
  Dish 1: _____________ Total time: ___ min
  Dish 2: _____________ Total time: ___ min
  Dish 3: _____________ Total time: ___ min
  Dish 4: _____________ Total time: ___ min

Step 3: Work BACKWARD from serving time:
  Serving:    ___:___
  Dish 1 start: Serving time - ___ min = ___:___
  Dish 2 start: Serving time - ___ min = ___:___
  Dish 3 start: Serving time - ___ min = ___:___
  Dish 4 start: Serving time - ___ min = ___:___

Step 4: Create your timeline:
  ___:___  Preheat oven to ___F
  ___:___  Start _______________ (longest cooking item)
  ___:___  Prep _______________ while that cooks
  ___:___  Start _______________
  ___:___  Start _______________
  ___:___  Start _______________ (quickest item)
  ___:___  Everything rests/plates
  ___:___  SERVE

KEY PRINCIPLES:
  - Start the longest-cooking item first
  - Do prep work while things cook
  - Items that hold well (braises, roasted veg) can finish early
  - Items that must be fresh (sauteed veg, steaks) cook last
  - Build in 5-10 min buffer for resting and plating

Holding Temperatures

• Cooked proteins: can rest in 170F oven for 20-30 min
• Roasted vegetables: hold well at 200F for up to 30 min
• Sauces: keep warm on lowest heat
• Bread: can warm in oven for last 5 minutes
• Salads and cold items: prepare first, refrigerate, dress at service

Quick Reference: Common Cooking Mistakes

Mistake	Why It Happens	Fix
Meat not browning	Pan too cold, too crowded, surface wet	Preheat pan, dry protein, cook in batches
Sauce too thin	Not enough reduction or thickener	Simmer longer, add slurry (cornstarch + cold water)
Pasta sticking	Not enough water, not stirred initially	Use large pot, stir within first 2 minutes
Vegetables mushy	Overcooked, boiled instead of roasted	Cook less, use higher heat, keep some bite
Bland food	Under-seasoned	Salt at every stage; finish with acid
Burned garlic	Added too early or heat too high	Add garlic late (1 min before liquid), lower heat
Rice mushy	Too much water, stirred too often	Measure precisely, don't peek, let rest 5 min
Eggs rubbery	Heat too high	Use low-medium heat for eggs; patience

Output Format

COOKING TEACHER OUTPUT
======================

Section 1: Assessment / Analysis
- Key findings
- Recommendations

Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable

Section 3: Resources
- Relevant references
- Next steps

Example

Input: "Help me get started with cooking teacher"

Output: A structured cooking teacher plan tailored to the user's specific situation, following the process outlined above.

Edge Cases

• Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
• Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
• Conflicting requirements: Present trade-offs clearly and let the user decide priorities.