Steaming

• To cook in a covered container over boiling water. The container should have small holes in it to allow the steam from the water to rise.

Benefits of Steaming

• Keeps nutrients in the food

• Used to cook:– vegetables, chicken, fish

Grilling/Griddle

• To cook an a flat, hot surface.

Benefits

• Even heat and you can adjust the heat to different areas.

• Can cook whole meals • Versatile

• Used to cook:– Burgers, bacon, eggs, pancakes, hash browns,

grilled sandwiches, etc.

Sautéing

• To brown or cook meat, fish, vegetables or fruit in a small amount of fat.

• A lot of recipes start with sautéing as a first step to add flavour to dishes (soups, stews)

Benefits of Sautéing

• Uses little fat• Versatile method• Light browning gives flavour

• Used to cook:– Vegetables, meats, poultry, shrimp etc.

Bake/Roast

To cook using dry heat, either covered or uncovered, in an oven or oven-type appliance.