Hira Foundation School

Grade VII

Topic 1
EFFECTS OF HEAT AND METHODS OF COOKING
Area of study:
Transfer of heat by conduction, convection and radiation. Principles involved in the different
methods of cooking – baking, boiling, braising, cooking in a microwave oven, frying, grilling,
poaching, pressure cooking, roasting, simmering, steaming, stewing, use of a slow cooker.
Reasons for cooking food.

Steaming
Food that is steamed does not come into direct contact with the water, but is cooked in the
steam rising from boiling water. Steaming can be carried out in a variety of ways:

1. Plate method, e.g. for fish.

2. Saucepan method, e.g. for puddings.

3. Tiered steamer, e.g. for cooking a whole meal.

4. Stepped steamer, e.g. for puddings.

 5. Electric steamers and rice cookers are also available.

Points to remember when steaming:

1. Cover the food with a waterproof lid or wrapping, to prevent condensed water vapour
from spoiling the finished result. Steamed puddings rise, so a pleat should be made in
the covering to allow for this. Some pudding basins (plastic) are specially designed to
withstand boiling water and have domed lids to allow for the rising of flour mixtures.
2. Keep a kettle of boiling water nearby to replenish the steamer when the water
evaporates.
3. Allow water to come to the boil before placing food in the steamer, and ensure that a
steady flow of steam is produced.
4. Stand well back when removing the lid of the steamer, to prevent scalding.

Advantages
1. Loss of nutrients by leaching is reduced as the food does not come into direct contact
with the water.
2. Food cooked in this way is easy to digest and has a light texture. This is therefore a
suitable method to use for convalescent cookery.
3. Little attention is required while the food is cooking, except to replenish the water
supply.
4. Food is unlikely to be overcooked.
Disadvantages
1. Food takes a long time to cook, so the heat destruction of vitamin C is more likely to
Occur.
2. Even with a well-fitting lid, the kitchen is likely to be filled with moisture and so should
be well ventilated.

Stewing
This is a slow method of cooking, which is similar to boiling, but the food is cooked below
boiling point. It can be carried out on the hob in a pan with a lid, or in the oven in a covered
dish (casserole), on a low heat (Gas 2-3, 150-160°C, 300-325° F). The liquid in which the food is
cooked is normally served with the food.

Advantages
1. Tenderizes tough cuts of meat.
2. Relatively economical in use of fuel.
3. Nutrient losses are kept to a minimum as the liquid is served with the meal.
4. The flavour is retained as the liquid is served with the meal.
5. Improves certain fruits, e.g. plums, rhubarb, as the cellulose is softened. The fruit acids
help to keep vitamin C and thiamin losses to a minimum.
6. A whole meal can be prepared in one Container, which saves time and clearing up a
large variety of stews and casseroles can be prepared
Disadvantages
1. Stewing is a long, slow method of cooking. The use of an automatic oven is helpful, as a
stew can be prepared in advance and left to cook as required.
2. There is little variation in texture and Consistency, so crisp foods should be served with a
stew.

Braising
Braising is a combination of stewing and roasting. Cuts of meat or poultry are placed on a bed
of fried vegetables, bacon, and herbs (a mirepoix) with sufficient liquid to cover the mirepoix
and keep the food moist. A well-fitting lid is placed on the pan to prevent loss of liquid, while
the food is cooking in the steam rising from the stock. When the food is tender, it is browned in
a hot oven with the lid off.
During cooking, the liquid should simmer, not boil, to avoid toughening the meat.

Advantages
1. A whole meal can be cooked in one pan, which saves time and fuel.
2. Tough cuts of meat can be used.

Disadvantages
1. Meat may not develop a good colour and may need to be grilled at the end of the
cooking time.