Methods of Cooking (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
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
infoNote
Vegetables, except potatoes, should be served al dente.
infoNote
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