Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
Cooking food in a liquid at boiling point, with vigorous bubbling.
Used by AQA
Paper 1
Revise: Water-Based Hob MethodsThe main choices are whether the food sits in the liquid or above it, how vigorously the liquid is heated, and whether cooking continues until the food is ready or is stopped quickly. These choices explain the differences between boiling, simmering, steaming, blanching and poaching.
Distinguish steaming from boiling: steamed food sits above the water, not in it.
For blanching, describe both stages: brief cooking in boiling water followed by rapid cooling.
When choosing a method, link it to the food and the intended result: poaching suits delicate eggs or fish because the liquid is kept below boiling point.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.