Dry Cooking Techniques Objective 1.02

Methods of Dry Cooking Baking Roasting Sauteing Stir Frying Frying Pan Frying Deep Frying Grilling

Baking Baking- using dry heat in a closed environment, usually an oven. No fat or liquid is used Food is cooked uncovered Carryover cooking- when large food product continue to cook after you remove it from the oven.

Roasting Uses dry heat in a closed environment Common foods roasted are meat and poultry Some foods are seared at the start of the cooking process (quickly browned) Roasting- foods are placed on top of a rack that is inside a pan allowing the air to circulate all the way around the food Open spit roasting- roasting food over an open fire by putting meat on a metal rod and slowly turning it over the flame

Sauteing Sauteing- is a quick dry cooking technique that uses a small amount of fat or oil in a shallow pan Usually used with delicate foods like fish, vegetables, fruit and tender meat Most foods are served with a sauce Steps of Sauteing 1.Preheat pan on high heat and add fat or oil 2.When oil or fat is heated, add the food but do not overcrowd the pan 3.After the food is sealed, lower the heat so the food cooks evenly

Stir Frying Stir Frying- similar to sauteing but it uses a wok (large pan with sloping sides) Stir fried foods require less cooking time than sauteed foods Vegetables and boneless meats are stir fried

Frying Frying- foods are cooked in hot fat or oil The outside of the food becomes sealed when it comes into contact with the hot oil The natural moisture in the food turns into steam Food can be coated in 3 ways to be fried 1.Dredged- coat with flour 2.Breading- coating made of eggs and crumbs 3.Batter- semiliquid mixture that contains ingredients like flour, milk, eggs, and seasonings

Pan Frying Pan Frying- to heat a small amount of fat or oil before adding food Use enough oil to cover about ½ the food Fat should sizzle when food is added You will need to turn the food to allow for even cooking

Deep Frying Deep frying- foods are cooked completely submerged in heated fat or oil. Will be golden brown Temperature and timing will determine doneness Most restaurants purchase food ready to deep fry

Grilling Kitchen can use gas, electric, charcoal, or wood fired grills for grilling May also use a griddle (flat solid plate of metal with a gas or electric heat source) Must preheat grill first Brush food lightly with oil then place on grill but don’t move the food once you’ve placed it so it creates a crosshatch mark

Broiling Broiling- means to cook food directly under a heat source Temperature is controlled by how close the food is placed to the heat source The thicker the food, the farther away from the heat source Broilers are heated only by gas or electricity