element, gas flame or temperatures can be open air. as no external heat is barbeque. The heat used. Food will absorb The use of charcoal used. Some foods are source can be above fat especially if the gives flavour to the more successful than or below the food. temperature is too food, it can also be others. Little or no additional low. Coatings can basted with a Water soluble fat is used; some fat in reduce this. marinade or sauce to vitamins are retained the food melts and Small pieces of food prevent it drying. due to the small drips away. can be cooked at very Some fat may be used amount of liquid used high temperatures in to keep food moist and the rapid cooking Example: a wok, this is called and prevent sticking. time. stir frying. Example: Example: Example: website For meat recipe ideas see the Meat and Education - Simply Beef and Lamb recipes - Love Pork recipes - recipes Eat Welsh Beef and Lamb - Food4Life (Northern Irish beef, lamb and pork) recipes -
element, gas flame or barbeque. The heat source can be above or below the food. Little or no additional fat is used; some fat in the food melts and drips away. Example: temperatures can be used. Food will absorb fat especially if the temperature is too low. Coatings can reduce this. Small pieces of food can be cooked at very high temperatures in a wok, this is called stir frying. Example: open air. The use of charcoal gives flavour to the food, it can also be basted with a marinade or sauce to prevent it drying. Some fat may be used to keep food moist and prevent sticking. Example: as no external heat is used. Some foods are more successful than others. Water soluble vitamins are retained due to the small amount of liquid used and the rapid cooking time. Example: For meat recipe ideas see the Meat and Education website - Simply Beef and Lamb recipes - Love Pork recipes - Eat Welsh Beef and Lamb recipes - Food4Life (Northern Irish beef, lamb and pork) recipes -
How%20Does%20It%20Cook%20Teacher's%20Notes_0.docx