1. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Starter
 Individually please list as many cooking
methods as you can
Boiling
Poaching
Stewing
Braising
Steaming
Baking
Roasting
Grilling
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

2. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Over the next few weeks we shall be learning about the different cooking
methods used and how they have an effect on different food products
We shall also be looking at and putting into practice the different cooking
methods to see how they work and what the effects have on the food
products chosen
We shall also be experimenting with the foods using wrong cooking methods
for certain foods so we can see the effect that the wrong cooking methods
have and what the results will be and why
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

3. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Learning Objectives
 To learn the different cooking methods used
To learn how they work
To learn the advantages of the different cooking methods
To learn the general rules and safety of cooking
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

4. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Transference of heat to food
Radiation
Heat passes from its source in direct rays until it falls on its path
such as in grilling
Conduction
This is the transferring of heat through a solid object by contact
Such as pans
Convection
This is the movement of heated particles of gasses or liquids. On
heating, the particles expand, become less dense and rise
Such as the heating of liquids
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

5. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Radiation Conduction Convection
Please match up the pictures to the correct transferral of heat source
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

6. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Boiling
Definition
Boiling is the cooking of preferred foods in a liquid at boiling
point. This could be water, court bouillon, milk or stock
The Purpose of boiling is to cook food so that it is:
Pleasant to eat with an agreeable flavour
Of a suitable texture, tender or slightly firm according to the
food
Easy to digest
Safe to eat
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

7. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Boiling Methods
There are two ways of boiling
Placing the food into boiling liquid, re-boil, then reduce the heat
for gentle boiling to take place, this is known as simmering.
Cover food with cold liquid, bring to the boil , then reduce heat to
allow the food to simmer
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

8. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Effects of boiling
Gentle boiling helps to break down the tough fibrous structures of certain foods, which
would be less tender if cooked by other methods.
Cooking must be slow in order to give time for the connective tissue in meat to change
into soluble gelatine
Gentle heat will ensure coagulation of the protein without hardening
Advantages of boiling
Older, tougher cheaper joints of meat and poultry can be made palatable and digestible
It is appropriate for a large-scale cookery and is economical on food
Nutritious, well flavoured stock can be produced
Labour saving, as boiling needs little attention
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

9. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Homework
Form the list below please research and find out how each cooking method is used and
name at lease three food products that can be used for each cooking method ?
 Boiling
 Poaching
 Stewing
 Braising
 Steaming
 Baking
 Roasting
 Grilling
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

10. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method

11. Grilling, Poaching, Frying, Steaming, Baking, Roasting
Name at least three Name at least five cooking Name all cooking methods
cooking methods and give methods and give an and give examples of foods
examples of foods used example of foods used for used for that method
for that method that method