Cooking Methods (AQA GCSE Food Preparation & Nutrition)

Revision Note

Cara Head

Written by: Cara Head

Reviewed by: Lára Marie McIvor

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

Advantages

Disadvantages

No direct contact with the water so foods retain most of their nutrients

Food does not have additional flavour compared to other methods (roasting, grilling)

Vegetables remain vibrant in colour, taste and texture (unless overcooked)

A gentle cooking method, so suitable for delicate foods such as fish

No fat/oil is required so it is a healthy way to cook food

Food cannot be burnt (but can be overcooked)

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

Advantages

Disadvantages

No fat/oil is required so it is a healthy way to cook food

Food does not have additional flavour compared to other methods (roasting, grilling)

Food cannot be burnt (but can be overcooked)

Over-boiling vegetables and fruits can lower their nutrient content, lose flavour and colour

Energy-efficient and quick method to cook food (when using small volumes of water and a lidded pan)

A harsh method to cook food so not suitable for delicate foods

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

Advantages

Disadvantages

No fat/oil is required so it is a healthy way to cook food

Over-simmering vegetables and fruits can lose flavour and colour

Food cannot be burnt (but can be overcooked)

Lower their nutrient content as food is often cooked for longer

Energy-efficient and quick method to cook food (when using small volumes of water and a lidded pan)

Flavours can leach into the cooking water which can be lost unless it is used as a sauce

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

Advantages

Disadvantages

Foods are tender and soft

Large loss of nutrients from the food into the cooking liquid

Lots of flavour can be added and retained

Vegetables can become too soft and lose their colour and texture

Cuts of meat and root vegetables in a cooking sauce within a cooking pot.
Braising can tenderise meats and root vegetables

Image via Freepik

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)

Advantages

Disadvantages

Texture, colour and taste are kept

Does not cook food

Nutrient quality remains high

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

Advantages

Disadvantages

Gentle cooking method so suitable for delicate foods

Not suitable for hard vegetables or tough cuts of meat

Retains some nutrients within the food

Foods can lose flavour, colour and texture

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

Advantages

Disadvantages

Foods are tender and soft

Loss of vitamins due to high heat

Lots of flavour can be added and retained

Less modern ovens can be inefficient and cook food unevenly

Texture is crispy on the outside and soft and moist on the inside

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

Advantages

Disadvantages

Foods are tender, moist and soft

Loss of vitamins due to high heat

Fat adds flavour and creates a crispy outside to the food

Vegetables can become too soft or burnt and lose their colour and texture

Fat can be reused in other dishes such as gravies

Can be unhealthy due to the addition of fat/oil

Roasted meat being cut on a chopping board
Large cuts of meat can be roasted to give a moist inside and flavoursome crispy outside

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

Advantages

Disadvantages

Food cooks quickly

Loss of vitamins due to high heat

Grilling adds flavour and creates a crispy outside to the food

Food can burn easily and lose its colour and texture

Can be healthy as fat drips away from food

Food needs to be monitored and turned often during the cooking process

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

Advantages

Disadvantages

Creates a crisp outside to the food

Loss of vitamins due to high heat

Adds flavour and smell (particularly to nuts and seeds)

Food can burn easily and lose its colour and texture

Can be healthy as no extra fat is needed

Food needs to be monitored and turned/moved often during the cooking process

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

Advantages

Disadvantages

Creates a crisp outside to the food

High fat content of food so can be unhealthy

Adds flavour and smell

Food can burn easily and lose its colour and texture

Nutrients are mostly retained due to the quick cooking time

Food needs to be monitored and turned/moved often during the cooking process

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

Advantages

Disadvantages

Creates a crisp outside to the food

Food needs to be monitored and turned/moved often during the cooking process

Vegetables retain their colour and texture

Food can burn easily and lose its colour and texture

Can be healthy as less fat is needed

Less nutrient loss due to quick cooking time

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Cara Head

Author: Cara Head

Expertise: Biology Content Creator

Cara graduated from the University of Exeter in 2005 with a degree in Biological Sciences. She has fifteen years of experience teaching the Sciences at KS3 to KS5, and Psychology at A-Level. Cara has taught in a range of secondary schools across the South West of England before joining the team at SME. Cara is passionate about Biology and creating resources that bring the subject alive and deepen students' understanding

Lára Marie McIvor

Author: Lára Marie McIvor

Expertise: Biology Lead

Lára graduated from Oxford University in Biological Sciences and has now been a science tutor working in the UK for several years. Lára has a particular interest in the area of infectious disease and epidemiology, and enjoys creating original educational materials that develop confidence and facilitate learning.