| COOKING METHODS (15 of 25) |
Hospitality
and Catering |
|
|
 |
| Steaming is the cooking of prepared food by steam (moist heat) under varying degrees of pressure. |
|
|
|
|
| 1) To make food safe, digestible, palatable and of suitable texture. |
| 2) Retain as much nutrients as possible (Steaming minimises nutritive loss). |
|
|
|
|
