Preparing fruit and vegetables
De-seeding tomatoes
Grating lemon zest
How to cook asparagus
How to cook chips
How to prepare a pomegranate
How to roast vegetables
Knife skills: how to finely chop
Learning to chop: dicing an onion
Learning to chop: slicing an onion
Learning to chop: the ‘chiffonade’ or shredding technique
Learning to chop: the ‘julienne’ technique
Preparing artichoke hearts
Skinning peppers
Skinning tomatoes
Toasting and skinning hazelnuts
Zesting citrus fruit
Meat, poultry and eggs
De-boning and butterflying a leg of lamb
How to boil eggs
How to bone a chicken thigh
How to bone lamb shoulder
How to brown mince
How to carve a roast chicken
How to carve roast pork
How to cook glazed ham
How to cook pork chops
How to cook steak
How to deglaze a pan
How to fry eggs
How to joint a chicken
How to joint a rabbit
How to make meatballs
How to poach an egg
How to portion a chicken
How to roast a duck
How to separate eggs
How to tie a butcher’s knot
Preparing and cleaning chicken livers
Scoring skin
Searing meat
Spatchcocking chicken and poultry
Testing whether turkey, chicken and poultry are cooked
Whisking egg whites
Fish and shellfish
Butterflying prawns
Choosing cooked lobster
Cleaning and de-bearding mussels
How to clean and fillet sardines
How to clean and prepare squid
How to cook salmon
How to fillet cooked fish
How to fillet round fish (mackerel, trout, etc.)
How to skin and fillet a flatfish
Peeling prawns
Removing the meat from cooked lobster
Scaling, gutting and cleaning a round fish
Pasta
How to cook perfect rice
How to make couscous
Making pasta dough by hand
Rolling pasta using a pasta machine
Desserts, baking and pastry
Breaking chocolate
Caramelising sugar with a blow torch
Chaffing scone dough
Covering a pie with a pastry lid
Crimping the edge of a pasty
Decorating a cake with chocolate transfer sheets
Folding
Glazing with egg wash
Greasing and lining cake tins
How to assemble a tiered wedding cake
How to blind bake pastry
How to cover a cake with fondant icing
How to cream butter by hand
How to fold egg whites into a mixture
How to ice a cake with buttercream
How to ice a cake with royal icing
How to ice cupcakes
How to ice cupcakes with poured fondant
How to knead bread dough
How to line a rectangular cake tin
How to line a round cake tin
How to make a checkerboard cake
How to make a paper piping bag
How to make a pavlova base
How to make a Swiss roll cake
How to make caramel and praline
How to make choux pastry
How to make Italian meringue
How to make two-tone icing
How to marzipan a fruit cake
How to pipe chocolate decorations
How to pipe icing decoration on a cake
How to shape and fill vol-au-vents
How to shape Danish pastries
How to shape hot water pastry for a raised pie
How to shape pizza dough
How to soften butter fast
How to temper chocolate
How to test for stages of sugar syrup
Icing a cake with chocolate ganache
Kneading bread with oil
Knocking back
Lining a tart tin with pastry
Lining a tart tin: preparing the pastry case for shrinkage
Lining a tart tin: trimming the pastry
Melting chocolate
Preparing ramekins to cook soufflés
Removing cakes from a cake tin
Removing vanilla seeds from pod
Rolling out pastry
Rubbing in
Shaping a loaf of bread
Steaming a pudding
Testing to see if a cake is cooked
Using a food processor to pulse ingredients
Using fresh yeast
Using piping bags
Whipping cream by hand
Working with filo pastry
Wrapping a pudding for steaming
Sauces, pastes and condiments
Other
How to knead bread dough
Lining a tart with a cartouche (baking blind)