1. DRY HEAT METHODS COOKING METHODS REVIEW

2. LEARNING TARGETS: Understand how dry heat affects food Identify a variety of dry heat methods

3. PERFORMANCE TARGET Use a variety of dry heat methods Determine doneness in foods prepared by dry heat methods.

4. STANDARDS PLC 5.0 Food Safety PLC 6.0 Kitchen Safety ACF 5 Food Preparation Demonstrate how to read and follow a standard recipe Demonstrate proper scaling and measurement techniques Demonstrate a variety of cooking techniques

5. METHODS OF HEAT TRANSFER Any cooking method changes: The way a food looks The way a food tastes Nutritive value In dry heat, heat is transferred by: Radiant heat (rays coming from glowing/red hot heat source such as burning coals, flames or a hot electric element) – think baking/rotisserie Metal that conducts heat from a burner to the food – griddle By oil that is heated when a pan transfers heat from the burner to the oil

6. CHANGES TO FOOD Visually: Heat source causes the outside of food to dry as it cooks Outside color changes: foods prepared by dry heat are golden or deep brown Foods that contain sugars turn brown when they get hot enough (carmelization) Also protein rich foods also brown when heated Texturally: Outer layer of food stiffens, sometimes see distinct crust Eggs, meat, fish, poultry all become firm Other foods become softer - onions

7. MAINTAINING MOISTURE Dust food with flour Grilled/broiled Meat/veg – soaked in oil, marinade, herbs/spices Coat in batter/breading before frying BEST WAY -don’t overcook

8. DRY HEAT METHODS Eight basic methods: Grilling and broiling Roasting and baking Sauteing and stir-frying Pan frying and deep frying

9. GRILLING AND BROILING Food placed on rack for cooking. Radiant heat source is located below the rack holding the food

10. GRILLING AND BROILING Griddle sometimes used to prepared grilled foods Uses a solid, flat metal plate above the heat source

11. BROILING Similar to grilling, except the heat source is located ABOVE the food

12. ROASTING AND BAKING Dry heat techniques where food is cooked by hot air trapped inside an oven No significant difference between roasting and baking Difference is between SIZE of food ROAST – indicates whole item or large piece of food BAKE – indicates smaller pieces of a larger food

13. ROASTING V. BAKING RoastBake

14. SAUTEING Saute – cooking tech. that cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat Foods suitable for sauteing – tender and thin enough to cook in a short time Food often coated with flour before sauteing Fat keeps food from sticking to pan

15. SAUTE How to Saute: 1.Let pan heat up first 2.Once hot, add oil 3.When you add food to the pan, the pan cools off. More food = longer time to get hot again (recovery time) 4.Success of a saute = short recovery time 5.Turn sauteed food halfway through cooking 6.Resists temptation to move food around unless cooking too quickly or starting to get too dark

16. SAUTE VARIATIONS Stir Frying Made in wok (pan w/ round bottom and sloping sides) Foods cut into small strips to cook quickly CONSTANTLY STIR FOOD as it cooks Searing Cook food in small amt of fat just long enough to color the outside of food Pan broiling Like sauteing, except you use NO fat (cause foods already have high fat content – think bacon) AKA dry sauteing Sweating/smothering Lower heat, food cooked uncovered in small amt of fat Food softens, releasing moisture, not allowed to brown

17. VARIATIONS EXAMPLE Stir Fry Sear Sweat

18. PAN FRY V. DEEP FRY Pan fry Food cooked in hot oil in a pan Oil should come halfway up the sides of the food Turn foods only once

19. PAN FRY DO’S DO - Heat oil How do you know? 1.NEVER PUT WATER IN OIL!!!! 2.Use a thermometer 3.Stick a wooden spoon into oil. When you see bubbles form and rise to top – its hot enough 4.Put a little flour in oil – if it bubbles/sizzles, its hot enough Do lower rather than drop food into oil Do watch you oil – if you see smoke rising, lower your temp. Its an indication you’ve reached the “smoke point” – where oil quality begins to degrade

20. DON’T Don’t add food before it’s hot, food will absorb oil = greasy food Don’t crowd the pan – this reduces the temperature of the oil and increases recovery time

21. PAN FRIED FOODS USUALLY COATED Seasoned Flour Simply flour seasoned with salt and pepper Standard Breading Flour -> Egg -> Breading – Think chicken katsu Batter Blend of flour and liquid

22. DETERMINE DONENESS How to tell if food is done? Visually – outside is golden brown Chicken/Pork – no blood/red juices, no red flesh Texture – firm or crispy depending on food Things to consider: Carryover cooking – foods continue to cook even after coming out of heat Should take foods out before totally done Resting Food – Allows food to carry over cook and reach its proper doneness Food is moister, juices redistribute within food Allows time for proper plating and presentation

23. CIRCLE MAP FOR THINKING A great way to visually see your information! In the center – write “Dry Cooking Methods” You have 8 Dry Cooking Methods and 8 outer sections Define each method and create an illustration to remind you of the method