Boiling Definition of cooking method Boiling is the rapid vaporization
•Stockpots •Wooden Spoon
•Soaking •Blanching
of a liquid, which occurs when a liquid is heated to its boiling-
Methods of cookery
Effect on Nutrient Value
•Draining
point, the temperature at which
Depending on what you are
•Skimming
the vapor pressure of the liquid is
boiling, the food can lose its
•Refreshing
equal to the pressure exerted on
nutrient value by alot or not lose
the liquid by the surrounding
any at all. Vegetables tend to loss
environmental pressure.
nutrient value if boiled for over
Foods, Utensils and Equipment
10 minutes.
•Water •Stock •Sauce pans
By: Samuel Rinaldi and Daniel Whitfield
Characteristics of food The colour of the food changes after it gets boiled for awhile.
Poaching Definition of cooking method Effects on nutrient value
Poaching is the process of gently simmering food in liquid other than oil, generally milk, stock or wine.
Method of Cookery •Draining
Characteristics of foods
•Reducing
Foods, Utensils and Equipment •Water
•Fumet
The food starts to get more flavor and can change colour after it gets poached for a bit.
•Skinning •Skim •
•Brat Pans •Sauce Pans
By: Samuel Rinaldi and Daniel Whitfield
Steaming Definition of cooking method Steaming works by boiling water
Foods, Utensils and Equipment
Methods of cookery •Papillote
continuously, causing it to
•Water
•Food Steamer
vaporize into steam; the steam
•Sauce Pan
•low pressure
then carries heat to the nearby
• Vegetables
•high pressure
food, thus cooking the food. The food is kept separate from the
Effect on nutrient value
boiling water but has direct contact with the steam, resulting in a moist texture to the food.
By: Samuel Rinaldi and Daniel Whitfield
Stewing Definition of cooking method A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.
Method of cookery •oven
Effect on nutrient value
Foods, Utensils and Equipment •Water •Sauce Pans •Vegetables •Lamb
By: Samuel Rinaldi and Daniel Whitfield
•stove
Braising
•Larding/Barding
Definition of cooking method Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce. Braising usually takes place in the oven.
Effect on nutrient value
Characteristics of foods
Foods, Utensils and Equipment
Method of cookery •Glazing
•Fry Pan
•Marinading
•Roasting Pan
•Browning
By: Samuel Rinaldi and Daniel Whitfield
The food would get more flavor and get more cripsy and golden.