A water based cooking method, where the food is cooked by steam from boiling water so it is not placed in the water but in a steamer – green vegetables that are steamed have a higher vitamin content than those that are boiled because the water soluble vitamins are not dissolved into the water and lost- leaching - Boiling, This water based method is like boiling but more gentle as the temperature is lower but higher than poaching. Simmering preserves more nutrients than boiling. Used for sauces, curries and soups. - Simmering, This is another water based method, it part cooks food- e.g vegetables in boiling water before being plunged in freezing water to stop the cooking process and preserves colour, nutrients and texture. This process removes strong flavours, eg onions and the skins can be easily removed as they shrink. - Blanching, Fat and oil based cooking method. Foods cooked slowly in an oven proof dish with a lid, liquids such as stock are added. Cheaper cuts of meat can be cooked this way to help tenderise the muscle and will absorb flavours from stock and vegetables.. Meat can be sealed(lightly fried) to brown (Millard reaction) to add a caramelised flavour and helps to retain juices. - Braising, Fat based cooking methods, using deep and shallow depths of fat. Normally cooked in a frying pan, solid fats in food such as sausages will melt too and adds to a crispy texture. The likes of potatoes will absorb fats making them unhealthy.   - Shallow and deep fat frying, A lighter cooking method using fats. Normally cooked in a wok and high temeratures, continuous movement of foods such as noodles, vegetables, tofu and meats prevent burning. Quick cooking maintains nutrients/ flavour and texture and is a healthier cooking method than shallow frying.. - Stir frying, This method of cooking releases moisture from foods such as onions making it sweeter tasting and tender. Small amounts of oil are used and at a low temerature allowing foods to release moisture without browning. A lid is usually used to help moisture circulate around the food. - Sweating, This is a dry heat method where an oven is usually used for cooking cakes, biscuits, potatoes etc. Hot air rises and so the top is usually hotter than the bottom. Foods caramelise and brown using this method. Healthy as no fats are added. Can dry food out..  - Baking, A form of radiation- heat transfer. Will be a dry heating method cooking foods at a higher temperature than baking/roasting. Fat can drip out from the foods and create crisp and golden colours and textures making this method a healthier choice. BBQ is similar but cooked with a lower heat for longer. - Grilling, Fat is added to foods and then dry heat is added from the oven using a higher temperature than baking in most cases. Fat helps food to stay moist and will add colour. Basting foods requires the fats from the food being poured over the top during cooking. Rare centres can be achieved with this method. - Roasting, Cooking in a frying pan with out the addition of fats. Heathier method of cooking. Fats melt in the foods and can be used in the pan to add colour and texture, a medium heat is required to stop burning. - Dry Frying, The transfer of heat energy through the vibration of particles. - Conduction, No contact is needed between the food and heat source. Grills in cookers and toasters use this method to cook food. They emit waves of radiation, when these waves reach the food they are absorbed and heat up the food. - Raditation, Convection is the transfer of heat energy through liquids or gasses (including the air). When you heat a liquid, the liquid nearest the heat source will heat up first creating a convection current, the same as air in an oven.  - Convection,

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