Cooking Methods (AQA GCSE Food Preparation & Nutrition)

Selecting appropriate cooking methods

• There are different methods to cook food which fall into three main categories:

  • water-based

  • dry heat

  • fat-based

• Each method will cook food differently and nutrients (such as vitamins and minerals) can be conserved or modified depending on the cooking method chosen and the ingredient

• The palatability of food is also changed depending on the food being cooked and the method chosen

Water-based

• There are several water-based cooking methods including:

  • steaming

  • boiling

  • simmering

  • blanching

  • poaching

  • braising

Steaming

• Steaming involves placing food over boiling water (including stock) and using the heat from the steam to cook the food

• Food cooks without the addition of other ingredients such as fat

• A steamer basket or pot, or an electric steamer can be used

Boiling

• Food is placed directly into a pan of boiling water, stock or milk over a high heat

• Boiling will soften hard foods like pasta, rice, hard cuts of meat and some vegetables

Simmering

• Simmer uses low heat to gently cook food in just boiling water

• Used for reducing liquids in sauces and dishes such as curries and soups which can also deepen flavour

Braising

• Braising is a slow cooking method using an oven

• Food is cooked in liquid (water, stock or wine) alongside other flavours such as herbs and vegetables

• A lidded pot is used

• Suitable for larger cuts of meat which are often fried before braising

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Blanching

• When food is blanched, it is placed quickly into boiling water for a short time

• Food is then removed and placed into cold water or ice to stop the cooking process

  • Food is therefore part-cooked

• Blanching has many uses including:

  • removing skins from fruits and vegetables (e.g. tomatoes and peppers)

  • reducing strong flavours (e.g. onions)

  • preparing food for freezer storage (fruits and vegetables)

Poaching

• Poaching foods is similar to simmering but uses a lower heat (approx. 80 °C) for the cooking liquid (water, milk or stock)

• Foods suitable for poaching include:

  • eggs

  • fish

  • fruit and vegetables

Dry methods

• Dry cooking methods include:

  • baking

  • roasting

  • grilling

  • dry frying

Baking

• An oven is used to bake foods such as cakes, breads, potatoes, pies

• Food is baked evenly in an oven due to radiation and convection processes

Roasting

• Roasting is different to baking as fat is added to the outside of the food during the cooking process, although dry heat is used from the oven

• Suitable for large cuts of meat and many vegetables

José Ignacio Pompé via Unsplash

Grilling

• Grilling uses dry heat, usually from a heat source above or below the food, suspended on grill bars

• A high heat source is usually used

• Any fat from the food can drip off the grill bars (into a grill pan or onto the heat source during BBQ)

• A large variety of food can be grilled including:

  • vegetables

  • small cuts of meats and meat alternatives

  • halloumi cheese

Dry frying

• A dry pan is used for dry frying, with no added oil or fat

• Food needs to contain a natural fat to avoid burning or sticking to the pan

  • Beef steaks, sausages, burgers, mince meats, nuts and seeds all contain natural fats

• Medium heat is used initially to allow fats within the food to melt and release into the pan

Fat-based

• Fat-based methods of cooking use additional fats during the cooking process

• Included in this method are:

  • shallow frying

  • stir fry

Shallow frying

• Shallow frying involves using a small to medium amount of fat/oil to coat a frying pan

• The fat is heated before adding the food

  • This is important to prevent fat from being absorbed into the food and making it greasy

• Food cooked in this way includes:

  • eggs

  • burgers

  • sausages

  • bacon

  • fish

  • pancakes

Stir-frying

• Food that is stir-fried cooks quickly on high heat within a wok

• A small amount of fat/oil is required

• Foods that can be stir-fried include:

  • vegetables

  • tofu

  • small cuts of meat and fish

  • noodles