Methods of Cooking (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Methods of Cooking
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Fruit should be cooked gently to retain its nutrients and flavour. Overcooking can cause fruit to become mushy, so serve it with a slight bite, where appropriate, similar to al dente for vegetables.
- Boiling, e.g., boiled apples for applesauce
- Roasting, e.g., roasted peaches
- Steaming, e.g., steamed pears
- Poaching, e.g., poached pears in syrup
- Stir-frying, e.g., stir-fried pineapples with a sweet sauce
- Grilling, e.g., grilled pineapple slices
Apple Sauce
Roasted Peaches
Steamed Asian Pear
Poached Pears in Syrup
Stir-Fried Pineapple
Grilled Pineapple
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Definition Recap: 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.