use of cooker + equipment + cooking methods

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Description and Tags

GCSE Food Preparation and Nutrition

AQA

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8 Terms

1
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grilling under heat

food is placed in the grill section of a cooker and heat is applied from above

<p>food is placed in the grill section of a cooker and heat is applied from above</p>
2
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char-grilling

grill bars are placed over a heat source and food is placed onto the bars before being heated from below

<p>grill bars are placed over a heat source and food is placed onto the bars before being heated from below</p>
3
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barbeque

fod is cooked on a grill over burning charcoal

<p>fod is cooked on a grill over burning charcoal</p>
4
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baking

cooking in a hot oven without the addition of extra fat

<p>cooking in a hot oven without the addition of extra fat</p>
5
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roasting

carried out in a hot oven and fat is added to help the process

<p>carried out in a hot oven and fat is added to help the process</p>
6
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braising

involved a lidded pot and is carried out slowly at a low temp

<p>involved a lidded pot and is carried out slowly at a low temp </p>
7
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blanch

cooked in boiling water for a short period then quickly cooled down to stop cooking

<p>cooked in boiling water for a short period then quickly cooled down to stop cooking</p>
8
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poach

food is cooked gently in water just below bpt

<p>food is cooked gently in water just below bpt </p>