Convection - Heat is transferred through air, water or another liquid. eg - chicken roasting in an oven., Conduction - Heat is transferred through a solid surface directly onto a cold surface. Eg - Cooking food on a hob ring., Radiation - No direct contact between food and the heat source. Direct heat penetrates the food. Eg - Microwave cooking, Boiling/stewing - A wet cooking method. No use of fat. Fast cooking method. Water soluble vitamins leach out into the cooking liquid., Steaming - A wet cooking method. A gentle process which is suitable for delicate foods such as fish or vegetables. No contact with water, helps to preserve nutrients.., Poaching - A wet cooking method. A gentle cooking method where no additional fat is required. Water is below point and there is very little or no movement in the water. Sutable for foods such as eggs and fish., Baking - A dry cooking method, Shallow Frying - A dry cooking method. Cooks foods quickly, allowing nutrients to be retained. Requires only a small amount of fat. Foods need stirred or turned half-way to ensure even cooking., Grilling - A dry cooking method. No additional fat required. Fat from meat will melt and drip away from the foods making this a healthy cooking method. A quick cooking method., Low cooking heat - Number 1 or 2. Small flame, Medium cooking heat - Number 3 or 4. Medium flame, High cooking heat - Number 5 or 6. Large flame ,

Cookery Processes

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