1.1.4

Cooking Methods: Prepare, Shape & Combine

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Cooking Methods

There are water based and heat and fat based methods using a hob.

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Water based methods

  • Steaming.
  • Boiling.
  • Simmering
  • Blanching.
  • Poaching.
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Dry heat and fat based methods

  • Dry frying.
  • Shallow frying.
  • Stir frying.

Prepare, Combine and Shape

We can use our hands to simply bind mixtures or combine ingredients to make more interesting dishes.

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Wet mixtures

  • Technique - shape and bind by hand.
  • Examples - fish cakes, meatballs, pizza dough, beef burgers, falafel etc.
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Combination techniques

  • Layering - e.g. in moussaka or a lasagna.
  • Coating - e.g. coating fish, veal, pork or chicken in breadcrumbs.
  • Rolling - e.g. swiss roll cake, sushi rolls.
  • Skewering - e.g. halloumi vegetable skewers.
  • Wrapping - e.g. pigs in blankets are sausages wrapped in bacon.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

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