Skill 4: Use of the Cooker (AQA GCSE Food Preparation & Nutrition): Revision Note

Skill 4: Use of the cooker

• Cookers contain two main parts, the grill and the oven

Using the grill

• A range of foods, such as vegetables, meat, fish or alternatives can be charred, toasted or grilled (see below)

• Different grilling methods include:

  • grilling under heat

    • Food is placed in the grill section of a cooker and heat is applied from above

    • Heat can be varied and food can be placed on shelves at different heights

  • char-grilling

    • Grill bars are placed over a heat source and food is placed onto the grill bars before being heated from below

    • A grill pan (griddle) can also be used to create blackened char lines on food

  • barbecue (BBQ)

    • Food is cooked on a grill over burning charcoal

    • Usually outside

Using the oven

• Ovens can be used for:

  • baking

  • roasting

  • casseroles/tagines

  • braising

• Ovens should be pre-heated to ensure the correct cooking temperature for the recipe and ingredients

Baking

• Baking is cooking in a hot oven without the addition of extra fat

• Many foods can be baked, including:

  • cakes

  • pies

  • biscuits

  • scones

  • pastry

  • fruits

Roasting

• Roasting is carried out in a hot oven and fat is added to aid the cooking process

  • Fat helps to add a crispy coating as food cooks

• Foods that can be roasted include:

  • potatoes and other vegetables

  • meats

Casseroles/tagines

• Casseroles and tagines both involve cooking food in a lidded pot, usually in a liquid

  • A tagine is the name of a North African earthenware pot that is used for the cooking process; the stew cooked in the pot is also called a tagine

• Cooking occurs at a lower heat and so is much longer and slower than baking or roasting

• The foods become soft, tender and flavoursome

• Foods that can be added to casseroles or tagines are:

  • meats

  • vegetables

  • pulses (beans and lentils)

Via Wikimedia Commons

Braising

• Braising also involved a lidded pot and is carried out slowly at a low temperature, but it involves less liquid than a casserole or tagine

  • E.g. a cut of meat may be half-covered in liquid during braising

• Many foods can be braised, including

  • meats

  • vegetables

  • rice