1. Wet methods of cooking

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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