Cooking Methods 0.0 / 5 ? Home Economics: Food & NutritionCooking MethodsGCSEEdexcel Created by: eloisesmallbone07Created on: 20-08-20 18:10 Boiling Cooking food by heating it in a pan of boiling liquid 1 of 12 Steaming Cooking food with steam from boiling water or stock 2 of 12 Blanching Part-cooking food in boiling water for a short time before putting it in cold water 3 of 12 Poaching Cooking food in a pan of liquid below boiling point 4 of 12 Simmering Like boiling but more gentle as the temperature is slightly lower than B.P. 5 of 12 Braising Slowly cooking food in an ovenproof pot that has a lid on and contains liquid 6 of 12 Stir-frying Tends to be done in a wok, coated in a small amount of oil 7 of 12 Shallow-frying Uses a frying pan coated in a medium amount of fat or oil 8 of 12 Baking Heat causes foods to rise and set 9 of 12 Grilling Fats can drip off food and a dry heat at a higher temp. than baking is used 10 of 12 Roasting Uses dry heat from the oven and is usually done at a higher temp. than baking 11 of 12 Dry frying Cooking food in a pan without fat or oil 12 of 12
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