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Steaming

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: v egetables, chicken, fish. Grilling/Griddle. To cook an a flat, hot surface. .

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Steaming

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  1. 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.

  2. Benefits of Steaming • Keeps nutrients in the food • Used to cook: • vegetables, chicken, fish

  3. Grilling/Griddle • To cook an a flat, hot surface.

  4. 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.

  5. 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)

  6. Benefits of Sautéing • Uses little fat • Versatile method • Light browning gives flavour • Used to cook: • Vegetables, meats, poultry, shrimp etc.

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

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