Dry Cooking Techniques Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking & Roasting Baking: Dry heat in a closed environment; no fat.

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Presentation transcript:

Dry Cooking Techniques Section 15-2

©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking & Roasting Baking: Dry heat in a closed environment; no fat or liquid is used; food is cooked uncovered. Carryover Cooking: The cooking that takes place after something is removed from the heat source.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking & Roasting (continued) Roasting: Food placed on top of a rack in a pan; requires longer cooking time; may first sear the outside of product. Searing: Quickly browned on the rangetop or in the oven.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Sautéing & Stir-Frying Sautéing: Quick, dry cooking technique that uses a small amount of fat or oil and high heat. To sauté: 1.Preheat a pan on high heat. 2.Add fat or oil. 3.Add the food when the fat or oil is nearly smoking. 4.Turn food occasionally.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Sautéing & Stir-Frying (continued) Stir-Frying: Similar to sautéing except uses a wok. Stir-fried foods require less cooking time than sautéed foods. To Stir-Fry: 1.Place a wok over high heat. 2.Add a small amount of fat. 3.Add small pieces of food. 4.Stir food constantly as it cooks.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pan-Frying & Deep-Frying Dredging: To coat food with flour or finely ground crumbs. Breading: To coat food with eggs and crumbs. Batter: A mixture of flour, milk, eggs, and seasonings. See Fig on page 347.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Grilling Grilling: Used for tender foods that cook quickly; Can add different woods to add new flavors. Crosshatch Markings: Made on foods cooked on a grill.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Grilling (continued) Using a Griddle: A flat, solid plate of metal with a gas or electric heat source that can be used to cook foods such as eggs, pancakes, and grilled cheese sandwiches.

Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Broiling Broiling: To cook food directly under a primary heat source. The temperature is controlled by how close the food is to the heat source. –Thicker foods should be placed farther from the heat source. –Thinner foods should be placed closer to the heat source.