AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.1.2 · 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.
- Revise: Selecting Cooking Methods
Cooking food gently in liquid below boiling point, particularly suitable for delicate ingredients.