Cooking Methods: Prepare, Shape & Combine
Food Preparation & Nutrition: AQA GCSE, topic 1.1.4
Cooking Methods
There are water based and heat and fat based methods using a hob.
Water based methods
- Steaming.
- Boiling.
- Simmering
- Blanching.
- Poaching.
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.
Wet mixtures
- Technique - shape and bind by hand.
- Examples - fish cakes, meatballs, pizza dough, beef burgers, falafel etc.
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.
Test yourself on Cooking Methods: Prepare, Shape & Combine
Which of the following is a water based cooking method?
Which of the following is NOT a water based cooking method?
Which of the following is NOT a combination technique?