3.1.2

Water-Based Cooking Methods

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Water-Based Cooking Methods

We use water for lots of different forms of cooking. For example:

Steaming

Steaming

  • Using steam (from stock or boiling water) to cook food.
  • Chicken, seafood and vegetables are all foods that can be steamed.
  • When food is steamed, heat energy transfers via:
    • Conduction: from the pan → liquid → through food.
    • Convection: through steam.
Advantages of steaming

Advantages of steaming

  • Fat not used.
  • Healthiest cooking method.
  • Compared to boiling, vegetables retain more of their texture, colour, nutrients and flavour.
  • Gentle cooking method - good for tender ingredients (fish).
Disadvantages of steaming

Disadvantages of steaming

  • Food may not be as flavoursome as roasted or fried food.
  • Gentle cooking method - not good for tough foods (meats).
Boiling

Boiling

  • Heating food in boiling water (or another liquid).
  • Lots of foods can be boiled, including eggs, pasta, potatoes, rice and vegetables.
  • When food is boiled, heat energy transfers via:
    • Conduction: from the pan → liquid → through food.
    • Convection: throughout the liquid.
Advantages of boiling

Advantages of boiling

  • Fat not used.
  • Healthy cooking method.
  • Low energy (if little water is used and the pan is covered).
Disadvantages of boiling

Disadvantages of boiling

  • Harsh cooking method. Delicate foods break up.
  • Over-boiling can make foods soft or mushy. Vegetables lose vitamins and flavour.
  • Food tends to be less flavoursome than fried or roasted food.

Water-Based Cooking Methods

We use water for lots of different forms of cooking. Examples are:

Blanching

Blanching

  • Boiling food for a short time to part-cook it, before placing the food in cold/icy water.
  • Foods that can be blanched include broccoli, leafy greens, string beans, okra, and asparagus before freezing.
  • Advantages:
    • By placing the food in cold water, we stop cooking the food. The food keeps more of its colour, texture and vitamins.
    • Can take away harsh flavours.
    • Makes removing food skins easier as skins shrivel.
Simmering

Simmering

  • A gentler form of boiling as the liquid is not heated to boiling point.
  • Fish, curries and root vegetables can be simmered.
  • Advantages:
    • As simmering is less harsh than boiling, food doesn't lose as many nutrients.
Poaching

Poaching

  • A gentler form of boiling as the liquid is heated to below boiling point (approximately 80°C).
  • Eggs, chicken, fish and fruit can all be poached.
  • Advantages:
    • Gentle cooking method - food stays tender.
    • Can absorb flavours if poached in a sauce.
  • Disadvantages:
    • Some flavour and nutritional value is lost because flavours and nutrients transfer to the liquid.
Braising

Braising

  • A combination of simmering and steaming. Food is cooked in a sealed pot containing liquid (e.g. water or wine).
  • Advantages:
    • Gentle cooking method - tough meats are tenderised.
    • Any meats being cooked absorb flavours from the other ingredients in the pot (e.g. the liquid, vegetables, herbs).
    • If meats are flash-fried before, the meat retains its juices better.
Conduction and convection

Conduction and convection

  • When food is poached, heat energy transfers via:
    • Conduction: from the pan → liquid → throughout food.
    • Convection: throughout the liquid.
  • When food is braised, heat energy transfers via:
    • Conduction: from the dish → liquid → throughout the food.
    • Convection: throughout the liquid/steam.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Water-Based Cooking Methods

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Advantages of boiling:True / false
  2. 2
    Disadvantages of boiling foods:Fill in the list
  3. 3
    Which of the following statements about steaming is NOT true?Multiple choice
  4. 4
    Advantages of steaming food:Fill in the list
  5. 5
    What is blanching?Multiple choice
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Reasons for Cooking & Heat Transfer

Fat-Based Cooking Methods