Mon Prof Augmenté
Four Ways to Cook with Heat
Age 13 · Daily Life
Food can be heated by hot water, by steam, by hot oil or by hot oven air, and each way changes its taste and texture differently. Water and steam stay around 100 °C, while oil and oven air get much hotter, which is why only they can make food brown and crispy.
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Age 13: open this week
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In the picture
- Boiling: the food sits in water bubbling at about 100 °C
- Steaming: the food sits above the water and is cooked by rising steam
- Frying: hot oil at about 160–190 °C browns and crisps the outside
- Baking: hot, dry oven air surrounds the food and forms a golden crust
Examples
- Boiling pasta in a large pot of salted water
- Baking a cake or a pizza in the oven
Key takeaways
- Steaming keeps more vitamins than boiling because the food never touches the water.
- Frying and baking reach temperatures above 100 °C, so food can turn brown and crispy.
Quiz: Four Ways to Cook with Heat (Age 13)
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Why does steaming keep more vitamins in vegetables than boiling does?
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Which two ways of cooking can make food turn brown and crispy?
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When food is baked, what is actually cooking it?
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