In this lesson, we'll talk about how to clean a fish. This includes trimming the fins, removing the scales, and gutting the fish. Most seafood counters will do most, if not all, of this preparation work for you. But if you find yourself with a fish that's not fully cleaned and gutted, you'll need these skills to prepare it for cooking.

In this lesson, we'll demonstrate how to carve a chicken. My dad's actually done this (flawlessly) several times for our Made With Lau videos on YouTube. Here, we address potential problems and hiccups in the process. We'll cut up the chicken into manageable pieces and plate them nicely. Of course, these skills and techniques apply to any bird!

In this lesson, we'll quickly review how to safely chop down on harder pieces. This demonstration should clear up the reasons why I struggled chopping up the chicken in Lesson 20.2.

In this lesson, we'll demonstrate how to safely handle vegetables of an uncomfortable size and shape. We'll use a jicama for our demonstrate, but the techniques and safe handling tips apply when you're working with anything unwieldy, like large daikon radishes, pumpkins, and more.

In this lesson, we'll chop ribs up into small pieces suitable for steaming, braising, and more.

In this lesson, we'll cover two very (VERY) simple ways to spruce up your dish.

Once you've cleaned and gutting your fish, cook it! The simple preparation is a direct evaluation of how well you've cleaned it.