Wet methods of cooking
Boiling
Blanching
Partly cooking food in boiling water e.g. tomatoes are
blanched to help remove their skin
Simmering
Cooking at a lower temperature of 85 C
Foods Suitable: soups & stocks, vegetables, pulses,
cereals, pasta, meat & poultry, fish & shellfish and
other foods such as jellies, toffee and custards
Poaching
• Cooking foods at a low temperature, below
simmering point
• Heat is transferred to the food through convection
currents in the liquid
• Shallow poached or deep poached
• Foods suitable: fish, fruits and eggs
Steaming
• Cooking food in the steam from boiling water
• At boiling point, liquid is turned into a gas or vapour and
steam is produced
• Heat is transferred through convection. Currents carry the
heat via the steam from the heat source to the food
• Heat is transferred through condensation. This transfers
the heat from the steam to the surface. When the steam
touches the food, it changes back into water. The heat is
released again and heats the food
• Steaming prevents food from drying out, due to its moist
heat
• Methods of steaming: graduated or
atmosphere steamer and sealed container
• Foods suitable: vegetables, fish and other
foods such as puddings, pork buns and dim
sims
Stewing
• Long, slow method of simmering food in a small
amount of liquid
• Good for tough cuts, as it breaks down the
connective tissue or collagen into gelatine
• The liquid adds and absorbs flavours throughout
cooking and retains the nutrients that have escaped
from the food
• Foods suitable: meats, poultry, fish, game and fruits
Safety practices for using the cook top
• Having saucepan handles facing away from
walkways so they do not get knocked over and
contents spilt
• Use an oven mitt when handling hot saucepans
and frying pans
• Lift the lid of the saucepan or steamer so heat
can escape
• Take care when moving saucepans filled with
boiling liquids
• Use a wooden or plastic spoon for stirring boiling
liquids as they are poor conductors of heat and
will remain cool
Microwave Cookery
• Energy is transferred to food via
electromagnetic radiation
• A fan and turntable ensure even distribution
of the microwaves throughout the oven
• Microwaves are abrobed by the food, where
water vibrates at a high speed and disperses
into protein and fat, transferring energy to
them. The vibrations produce heat, which
cooks the food
• Foods suitable: those with a high moisture
content and that will cook quickly
• Disadvantages: does not trigger the Maillard
reaction or caramelisation, food can overcook
and heat may have not reached the center of
the product
Safety practices for cooking in a
microwave oven
• Use only microwave safe containers: glass, plastic
and ceramic allow the waves to pass through them
• Metal surfaces reflect the waves so metal bowls and
aluminium foil are unsuitable
• Soft plastics such as containers for ice-cream and
butter are unsuitable as they may melt
• Do not turn the microwave on, unless there is food
or liquid inside. This will damage the magnetron
• Remember to turn the microwave oven off at the
electricity before cleaning or moving it