1. VRQ2 Theory Unit 708 UPK 708

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

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

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

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

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

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

8. Questions ????