Methods of Cooking Simplified Revision Notes for Junior Cycle Home Economics

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Learn about Vegetables for your Junior Cycle Home Economics Exam. This Revision Note includes a summary of Vegetables for easy recall in your Home Economics exam

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Methods of Cooking Boiling, e.g. boiled potatoes Roasting, e.g. roast peppers Steaming, e.g. steamed broccoli Poaching, e.g. poached vegetables Stir-frying, e.g. stir-fried bean sprouts Grilling, e.g. grilled tomatoes info Note Vegetables, except potatoes, should be served al dente. info Note Al dente: Food that is cooked right through but is still firm to the bite. Cooking vegetables al dente means they are tender but still slightly crisp, which helps to retain their texture, flavour, and nutrients . Roast Peppers Boiled Potatoes Poached Vegetables Steamed Broccoli Grilled Tomatoes Stir-Fried Bean Sprouts

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