Skill 6: Cooking Methods (AQA GCSE Food Preparation & Nutrition): Revision Note
Exam code: 8585
Skill 6: Cooking methods
Cooking with water
Food is cooked in water to retain softness and prevent drying out or crisping
Cooking method | Description | Example |
|---|---|---|
Boil | Food is cooked in boiling water (or another liquid such as stock or milk) in a saucepan | Boiled potatoes, pasta, rice |
Steam | Food is cooked over boiling water in its steam, in a steamer pot or basket | Vegetables, fish |
Poach | Food is cooked gently in water (or another liquid such as milk) just below boiling point in a saucepan or poaching pan | Poached eggs |
Simmer | Food is cooked gently in water (or another liquid such as milk) just below boiling point in a saucepan | Vegetables, curries, sauces |
Blanch | Food is cooked in boiling water for a short period and then quickly cooled down to stop cooking | Tomatoes/peppers (to remove their skin) |
Vassilis via Flickr
Cooking with dry heat and fat
Frying foods uses a high heat over a hob, usually in a frying pan
Cooking method | Description | Example |
|---|---|---|
Dry frying | Heating food in a pan at low heat, without fat | Foods that naturally contain fat such as bacon, sausages, minced meat |
Shallow frying | A small amount of fat is used to cook food in a frying pan | Eggs, pancakes, burgers |
Stir-frying | Small pieces of food are cooked quickly, at high heat and with constant movement to ensure even cooking | Vegetables, chicken, tofu, noodles |
Wok to Walk International, S.L. via Wikimedia Commons
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