I want you to actually try to follow those instructions in a lab without any additional information/instruction and see what the result is. No experiment is as straight forward as those instructions imply, and this is a first year experiment. You are really, really reaching here.
Nothing in those instructions has anything to do with cooking at all. ‘Mixing’ isn’t a skill. ‘hot bathing’ and ‘ice bathing’ are not skills. ‘Filtering’ isn’t a skill. These are all simple processes. Given adequate step-by-step instructions you can perform any procedural task without any training whatsoever.
The only skills that don’t follow that general rule of thumb are muscle-memory skills, which require a great deal of practice and training. I cannot give you a set of instructions on how to do a backflip. Or how to put a golfball on the green from 300 yards. I can, however, give you a set of instructions on how to build a shed with reasonable confidence that if you are determined and the instructions detailed enough, you will figure it out despite a lack of any carpentry training.
Professional skill in the real world represents knowledge for the most part. Yes a carpenter will hammer a nail faster than someone with no carpentry experience, but that isn’t really the point.
Skill - in this context - is knowledge. Being a carpenter isn’t about hammering nails. Being a chemist isn’t about stirring beakers. Being a mechanic isn’t about turning a wrench. Being an electrician isn’t about soldering wires. Being a chef isn’t about kneading dough. Being a blacksmith isn’t about hammering metal. These are menial tasks that anyone can do with a minimum of explanation. Being able to hammer a nail doesn’t qualify you to build a shed from scratch. Being a chef doesn’t qualify you to use imperfect materials and ingredients in order to create a drug. Unless someone has already done the heavy lifting for you and gives you step by step instructions. The person who wrote those instructions is a chemist. The person following them? Not necessarily. Because following rote instructions is not skill. A chemist can plan an experiment. A chef cannot. A chef can prepare a unique meal that dazzles the tastebuds. A chemist cannot.
Being skilled in a profession is about knowing your craft, understanding it, being able to fill in gaps in the information with your own knowledge, using your knowledge to creatively solve complex problems.
That is skill. And that is why it is absurd to me that we are seriously suggesting that chefs and chemists are ‘basically the same’ just because they both mix ‘ingredients’ and heat them up. It’s just rationalizing a point of convenience.