3.3.1.2 Selecting appropriate cooking methods Typeit

When cooking food, it is important to choose the correct cooking method. This is to ensure that the sensory characteristics and value remain at their best.

The cooking methods can be divided into three main categories:

1. Water-based methods
2. Fat-based methods
3. Dry methods

is a water-based cooking method in which food is immersed in a large amount of boiling water. This method may lead to damage to vitamins as they get drained off together with the liquid. It is best to use as little water as possible when using this cooking method, and to reuse the liquid to prepare soups, sauces or other liquid foods. This method can often be substituted with as in this method the food does not touch the water directly, so the vitamins do not dissolve in it. is another moist cooking method. Here, the food is submerged in a liquid which is just under the boiling point. This helps to minimise vitamin loss and maintain the nutritional value of food. This method is most often used to prepare foods such as . 

Grilling is an example of a cooking method. The food is placed on a special grid and heated with the use of radiation. This helps to the calorific value of food as fat melts and leaks out of the food. However, if carried out incorrectly, grilling can lead to creation of harmful substances, as cooking at high temperature can cause toxins to be released from certain foods.

is an example of a dry cooking method. It is used most commonly in Asian countries, where it is used to quickly fry and toss noodles, vegetables, meats and eggs in preparation of various dishes.

is a combination of water- and fat-based cooking methods. The food is first seared in a frying pan, which helps to keep the food . Then it is simmered on a low heat for a long time to the food and improve its flavour. This method is most often used to prepare tougher cuts of meat such as brisket or shoulder.