Mon Prof Augmenté
Steaming Vegetables
Age 12 · Cooking
Steaming cooks food with the hot steam that rises from boiling water. The food sits above the water, so vegetables keep a crisp bite and hold on to more vitamins.
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In the picture
- Saucepan: metal pot holding the water on the hob.
- Boiling water: bubbling water that gives off hot steam.
- Steamer basket: perforated metal basket above the water, letting steam pass through.
- Broccoli florets: green vegetables resting in the basket, not touching the water.
- Steam: white vapor rising through the basket and out from under the lid.
Examples
- Cooking broccoli or green beans in a steamer insert.
- Steaming dumplings in a bamboo basket.
Key takeaways
- Food cooks in rising steam, not in the water.
- Vegetables often stay crisper and keep more vitamins than when boiled.
Quiz: Steaming Vegetables (Age 12)
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During steaming, what actually cooks the food?
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What does the steamer basket do?
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Why does steaming often leave vegetables better than boiling does?
The answers, each with its explanation, are in the app. This lesson has left the free week, so its quiz is part of the subscription.
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