Meal management part 2

• Food is cooked to destroy microorganisms, enzymes in food, toxins naturally present in food, make food easier to digest, enhance the flavour of food, and improve the appearance of food.
• There are three cooking methods: moist cooking methods such as boiling, poaching, steaming, stewing, braising and pressure cooking; dry cooking methods like baking, roasting and grilling/barbecuing; and frying which includes shallow-, deep-, stir- and dry-frying.
• Moist cooking methods include boiling, poaching, steaming, stewing, braising and pressure cooking.
• Dry cooking methods include baking, roasting and grilling/barbecuing.
• Frying includes shallow-, deep-, stir- and dry-frying.
• Boiling is a moist cooking method that involves heating water until it boils and then adding food, such as eggs, vegetables or meat, and cooking for a certain time.
• Poaching is a moist cooking method that involves heating water until it boils and then adding food, such as eggs, vegetables or meat, and cooking for a certain time.
• Steaming is a moist cooking method that involves heating water in a pot or steamer until it boils and then adding food, such as vegetables, and cooking for a certain time.
• Slow stewing involves adding food to a pot, heating it on low heat, and then simmering for a long time.
• Braising is a moist cooking method that involves heating oil in a pot, adding food, such as meat, and cooking for a certain time.
• Pressure cooking is a moist cooking method that involves heating water in a pot until it boils and then adding food, such as vegetables, and cooking for a certain time.
• Baking is a dry cooking method that involves heating food in an oven until it is cooked.
• Roasting is a dry cooking method that involves heating food in an oven until it is brown.
• Grilling/Barbecuing is a dry cooking method that involves heating food on a grill or barbecue until it is cooked.