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nutritional value of food. As a fat-free method of cookery, it is also healthier. Steaming will
not greatly enhance the flavour of a dish.
5. Stewing - classified as a wet method of cookery where food, cut into pieces and is cooked
slowly in the minimum amount of liquid to keep it moist, and is served together (food and
liquid). For brown stews, frying it in hot fat, sealing the juices within, seals the meat or
poultry. The meat for white stews is usually blanched, or sealed without colouring. After
these processes, the cooking liquid is added with other ingredients according to the recipe.
Rapid boiling must be avoided, as the liquid will evaporate, affecting flavour and texture.
Food is stewed because it is a nutritious and economical cooking method. Ingredients are
tenderised in the cooking process with maximum flavour extraction achieved.

6. Braising - a wet method of cookery where the food is cooked in liquid in a covered pan or
casserole container in an oven. It is a slow cooking method which increases flavour and
tenderises food. The liquid used for braising also becomes part of the sauce. To prepare a
braised meat dish, the food is sealed then placed in a covered braising pan with a braising
liquid and cooked in the oven at approximately 160 oc. The cooking liquid normally would
not come any higher than halfway up the level of the food being braised.
Food is braised to ensure it remains moist and full of flavour, tenderising tougher cuts of
meat or vegetables. The liquid absorbs the flavour of the food, spices and herbs, and used as
the sauce base. This can be thickened if necessary.
7. Roasting - a dry cooking method where food is cooked with dry heat in an oven, or on a
rotating spit. Moisture is provided by the addition of fat or oil, which is brushed over the
food. When spit roasting, the food is cooked by the heat radiating out from the flames (or
heated elements) to cook the food. When you oven roast, the food is cooked by the
convection of heat through the dish and the air space in the oven. The sealed item to be
roasted is placed into a heated roasting pan on a base of mirepoix vegetables, or a wire rack.
Oil or fat is brushed onto the meat and the pan is placed into the oven and cooked.

Basting during cooking al so stops the food surface drying out.
8. Pot-roasting - is particularly suitable for smaller and slightly tougher joints, eg brisket and
topside of beef. Melt enough fat to cover the base of a deep, heavy-based pan, put in the
meat and brown it over very high heat. Lift out the meat, put a wire rack or a bed of mirepoix
vegetables in the bottom of the pan, and replace the joint. Cover the pan with a tight-fitting
lid and cook over low heat until the meat is tender; allow 45 minutes per half kilogram. Turn
the meat frequently. Alternately, put the browned meat in a deep baking dish, cover it tightly
and cook in the centre of a preheated oven, at 160 °C; allow 45 minutes per half kilogram.
Lift out the cooked meat, drain the fat from the juices and use them for gravy or sauce.
9. Baking - a dry method of cookery where food has been cooked in an oven in dry heat
without the addition of fat. Requires tender, thin cuts of good quality meat.
10. Grilling - known as a fast method of cooking using radiant heat (also known as broiling).

Grilling is a quick method of cooking, suitable for prime cuts of meats, poultry and fish.
To achieve even cooking ensure that the item that is being cooked is as evenly sized as
possible. Grilling seals the food allowing juices to remain in the product.
Grilling can be achieved in three different ways:

a. Over heat-charcoal, chargrills, barbecues and heated grill plates.
b. Under heat-salamander.

c. Between heat-heated grill plates or bars.