3.1.2

Water-Based Cooking Methods

Test yourself

Water-Based Cooking Methods

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

Illustrative background for SteamingIllustrative background for Steaming ?? "content

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.
Illustrative background for Advantages of steamingIllustrative background for Advantages of steaming ?? "content

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).
Illustrative background for Disadvantages of steamingIllustrative background for Disadvantages of steaming ?? "content

Disadvantages of steaming

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

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.
Illustrative background for Advantages of boilingIllustrative background for Advantages of boiling ?? "content

Advantages of boiling

  • Fat not used.
  • Healthy cooking method.
  • Low energy (if little water is used and the pan is covered).
Illustrative background for Disadvantages of boilingIllustrative background for Disadvantages of boiling ?? "content

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:

Illustrative background for BlanchingIllustrative background for Blanching ?? "content

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.
Illustrative background for SimmeringIllustrative background for Simmering ?? "content

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.
Illustrative background for PoachingIllustrative background for Poaching ?? "content

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.
Illustrative background for BraisingIllustrative background for Braising ?? "content

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.
Illustrative background for Conduction and convectionIllustrative background for Conduction and convection ?? "content

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

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

Go student ad image

Unlock your full potential with GoStudent tutoring

  • Affordable 1:1 tutoring from the comfort of your home

  • Tutors are matched to your specific learning needs

  • 30+ school subjects covered

Book a free trial lesson

Reasons for Cooking & Heat Transfer

Fat-Based Cooking Methods