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