Cooking Methods: Boiling, Poaching, Steaming

1. Cooked by being placed into cold water and brought to the boil. 2. Cooked by being placed into already boiling water.

100°C

1. Food items are placed into a suitable liquid (e.g. water, stock, wine). 2. Cooked very gently at just below boiling point (95-98°C).

95-98°C

1. Food items are cooked in water vapour (steam that is a by-product of boiling water). 2. Can take place in a high pressure steamer or an atmospheric steamer (e.g. bamboo steamer).

100°C

1. Carrots 2. Silverside of beef 3. Rice

1. Sponge puddings 2. Dim sum 3. Broccoli

To rehydrate the product.

To speed up service.