VRQ2 Theory Unit 708 UPK 708

 These are;  Boiling  Steaming  Stewing  Braising  Sous Vide

 Cooking by immersion in salted boiling water.  Can lose significant amounts of Vitamins and Minerals  Loss of flavour  Good for Potatoes, Beans

 Retains nutrients  Good for cooking delicate vegetables  Maintains colour  Good for Spinach, Potatoes, Cauliflower, Broccoli etc

 Cooking in a liquid in the oven  Good method for dense vegetables  Maintains nutrients and shape, tenderises  Good for; Celery, Potatoes, Pumpkin, Chard

 Cooking in a liquid on a stove top  Maintains nutrients, tenderises, controllable  Dishes such as; mushrooms Portugaise, Curries, Tagines etc

 Vegetables cooked in an anaerobic environment  Vacuum packed to retain shape  Flavour can be added  Nutrients retained,  Tenderises

Questions ????