GCSE Food Preservation and Cooking Methods: Techniques, Examples, Pros, and Cons

Dry Heat Methods of Cooking

Cooking methods that use dry heat to prepare food.

Baking

Food is cooked in the dry heat of the oven.

Roasting

Food is cooked using dry heat of the oven but basted with fat.

Freezing

Microorganisms become inactive at very cold temperatures but will start reproducing during defrosting.

Toasting

Dry heat is applied to food.

Grilling

Dry heat is applied by a hot grill either above or below.

Drying

Microorganisms need moisture to reproduce.

Shallow Frying

Small pieces of food are cooked in hot shallow oil.

Removing Air (Oxygen)

Food items are sealed in cans, jars, MAP, vacuum packaging to prevent microorganism reproduction.

Deep Frying

Foods are submerged in hot fat/oil.

Moist Heat Methods of Cooking

Cooking methods that use moisture to prepare food.

Boiling

Starchy food is cooked in boiling water.

Chemicals (salt, sugar, vinegar, smoke)

Change the pH levels needed for bacterial growth and enzymic action.

Steaming

Food is cooked in the steam of boiling water.

Irradiation

Food is exposed to low doses of radiation which kills all micro-organisms.

Poaching

Food is cooked in a small amount of simmering liquid.

Stewing

Food is submerged in liquid and cooked slowly to develop flavours and tenderise meats.