Cooking Methods (AQA GCSE Food Preparation & Nutrition): Revision Note
Exam code: 8585
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 |
Image via Freepik (opens in a new tab)
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 |
José Ignacio Pompé via Unsplash (opens in a new tab)
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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