STEAMING

Question 1

Definition of steaming is …

Answer 1

Steaming is a fast method of cookery which cooks food with heat in the form of steam surrounding the food. The pressure is either atmospheric or high (may use a piece of equipment in between the food). The food is suspended above boiling liquid and steam rises to move around the food. The steam should be contained within the cooking vessel.

E.g When preparing dumplings having a lid placed on a bamboo basket ensures the steam surrounds the dumpling and cooks it through.

Moist method of cookery

Question 2

Associated culinary terms of steaming are …

Answer 2

Direct steaming: Where the food is in direct contact with the steam e.g. combi oven with perforated tray

Indirect steaming: Where there is a barrier between the food and steam e.g. bamboo basket

Question 3

Suitable foods and recipes for steaming …

Answer 3

Steaming is best suited to foods that can be cooked without deterioration of colour, texture and flavour. Steaming vegetables is faster and retains more ascorbic acid (vitamin c) in the cooking process than boiling.
Steaming is very successful in the cooking of poultry, however, it is not as successful with other types of meat.
- Eg. Puddings, dumplings, fruit, vegetables, tender cuts of meat.

Question 4

Characteristics of food/dishes prepared using steaming is …

Answer 4

• Foods have a bright appearance and good, clear colour, translucent, glossy
• Vegetables have a crisp, form texture, depending on the length of time steamed
• Green vegetables should only be steamed for short periods of time, due to loss of chlorophyll (green colour) from the vegetables resulting in poor visual appearance of over-cooked

Question 5

Utensils and equipment required whilst steaming are …

Answer 5

• Utensils used for steaming include convection steamers, high-pressure steamers, combi steamers, perforated trays, baskets, lids and tongs
• Convection steamers are atmospheric, fan forced steamers in which stream is evenly distributed including: chinese bamboo and metal steamers, xed steaming cabinets and saucepans with steaming baskets and xed lids

Question 6

Principles and practices of steaming

Answer 6

• Prepare food as desired
• Must maintain level of water when steaming
• Place water in the lower section of the steamer and bring it to boil
• Water must be kept boiling during the entire cooking process. Replenish water when required with boiling water to maintain steam level
• Place food on the perforated tray. Ensure the steamer has a tight seal to prevent loss of steam. Ensure there is space around food to allow the steam to move around the food and cook it; do not overcrowd → and stick
• When food is cooked, remove from the steamer. Be careful removing the lid; lift it towards your body so the steam goes away from the body and doesn’t burn you
• Use tender cuts of meat

Question 7

Effect(s) on the nutritional value of food whilst steaming are …

Answer 7

An extremely nutritious method of cookery as there is less nutrient loss than with any other method. The food’s natural colours, flavours and vitamin C remain stable.
- Quite a healthy method of cookery as all nutrients remain

Question 8

Cooking time and temperature for steaming

Answer 8

100 degrees celsius. Boiled before food is added and maintained through the cooking process

Question 9

Safe and hygienic work practices when steaming

Answer 9

• Follow correct personal hygiene rules prior to cooking
• Ensure cooking utensils and containers are clean
• Selecting utensils and equipment that are free from dirt or debris is a hygienic practice
• Beware of removing slides from steaming units as steam burns. Therefore, ensure the lid can be moved away from the body

Question 10

Problems in the cooking process of steaming

• Causes
• Indicators
• Corrective action(s)

Answer 10

• Steam burn
• Green vegetables are flavourless and not crisp - started in a cold steamer or over-cooked
• Always check safety valves for corrosion and blockages before use
• Overcrowding - stick/connect together - takes longer to cook
• Steamed pudding is heavy → wrong proportions of ingredients; high-pressure steaming may have suppressed the raising agent in the dough → ensuring that water is boiling at 100 before steaming food
• Overcooking = food becomes slightly soggy eg green vegetables such as broccoli = loose discolouration. To prevent this = set a time, having a good workflow plan, steam right before you serve
• Steamed pudding is soggy → needs wrapping to prevent moisture from entering the pudding
• Not enough water, doesn’t produce steam → Regularly checking and maintaining the water in the cooking vessel
• Stand at the hinged side when opening a steaming cabinet
• To reduce pressure in a pressure cooker, remove from the heat source and open the heat source and open the valve
• Always wipe out steamer cabinets after use
• Always checking safely valves for corrosion and blockages before use
• Cannot repeat this method of cookery!!

Question 11

Environmentally friendly work practices

• Efficient use of resources, water and energy
• Management of kitchen waste

Answer 11

Waste-minimisation technique:
This is an energy efficient method of cookery, as it is faster than boiling and economical to use. There is very little waste from the food prepared. Water used that was not turned into steam can be re-used when the cookery process is completed