4. DRY HEAT COOKING METHOD
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item
without using any moisture. Dry-heat cooking typically involves high heat, with temperatures
of 300 F or hotter. Bakingor roasting in an oven is a dry heat method because it uses hot air to
conduct the heat. Pan-searing a steakis considered dry-heat cooking because the heat transfer
takesplace through the hot metal of the pan. Note that the browning of food (including the
process by which meat isbrowned, called the Maillard reaction) canonly be achieved through
dry-heat cooking.
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5. 1. BROILING
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It is cooking by direct heat, it could be
done by the source of heat above or
below. It is dry cooking and can be
done on an iron bar or pan, where the
food is cooked uncovered. The pan or
bar is oiled slightly to prevent sticking.
Example: Broiled peanut, Broiled
Bacon-Basted Salmon with Mushroom-
Oyster Sauce
6. 2. BAKING
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Baking is a method of cooking food by
the action of dry heat in an oven. The
degree of dryness of heat may be
modified by the amount of steam
produced from the item baked.
Examples: Bread rolls, cakes, pastries,
pudding, potato, vegetables are baked.
7. MEDIUM OF FAT OR OIL
• This cooking method is done with different types of fat or oil.
• Any fat you heat to cook food can be described as a medium, whether it's the
peanut oil in which you fry chicken, the butter you use to saute spring vegetables,
or the olive oil in which you poach tuna.
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8. 3. Roasting
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The term roasting was originally
applied to the cooking of large pieces
of meat on an open fire.
There are four types of roasting
methods are there
9. A) POT ROASTING
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It is done in a covered pot or pan,
only good quality meats, small joints,
and birds are used. The meat is tied
with foil to retain the shape, it is
placed in the pot and skewers, place
at the bottom to prevent the meat
from sticking to the pan. Fat should
cover the bottom of the pan, cover
the pot with a lid and cook on slow
10. B) OVEN ROASTING
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Oven roasting is done in a roasting
tray in an oven with the aid of fat.
First-class meat, poultry, and
vegetables are used. It is put in hot
fat, and all sides are browned to seal
the juices. After 15 minutes aromatic
vegetables should be added for
flavoring.
11. C) SPIT-ROASTING
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In this cooking technique, food is
cooked by dried heat, basted with fat.
First-class quality meat is used and
meat should be juicy. For this cooking
technique, fuel should be wood.
12. D) TANDOORROASTING
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This cooking technique is done in a
clay oven. The heat comes below to
above, the fire should be either coal,
charcoal, or gas. We can prepare
vegetables, fish, meat, poultry, Indian
bread with this technique.
Examples: Roasted chicken, Roasted
duck, Roasted beef.
13. 4. Grilling
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Grilling is a cooking method where the food is
placed on a griller bar on heat which could be
from below or above.
The source of heat may be charcoal, gas, or
electricity
If the source of heat is from above the grilling
equipment is called Salamander
We can also grill the food on a hot plate with a
high flame, The plate is known as a griddle,
usually, small items are grilled on a griddle.
French grilling terms
SL. English French Percentage
1. Rare (very underdone) Aubleu 40%-45%
2. Underdone Saignant 50%-60%
3. Just done A-point 70%-80%
4. Well cooked Bien Cuit 90%-100%
14. 5. FRYING
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Food is fried when it is placed or
immersed in oil or fat at high
temperature, used to brown the
surface at least. There are mainly two
types of frying methods.
15. A) DEEP FRYING
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Deep frying is a cooking method in
which food is submerged in hot fat,
traditionally lard but today most
commonly oil, as opposed to the
shallow oil used in.
16. B) Shallow frying
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Shallow frying is a hot oil-based
cooking technique. It is typically
used to prepare portion-sized cuts
of meat, fish, potatoes, and patties
such as fritters.
Note: Sauteing comes under shallow
frying, the term comes from the
French word.
17. Medium of liquids (Moist heat cooking)
• In moist heat cooking methods, liquid or steam is used to cook the food.
Flavored liquids, such as broth or wine, can be used as the heat transfer medium
and will also add flavor during the cooking process. Leftover liquids from the
cooking process can also be used to make sauce or stock.
• Moist heat methods are particularly useful for softening tough fibers, such as
meat protein or plant cellulose. Conversely, the softening effect can be
detrimental to some food, therefore making moist-heat a poor choice
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18. 6. Boiling
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Boiling is a cooking method in which
food should be in a pan of liquids,
which must be kept boiling all the
time, quite of bubbles should be
seen on the surface. The boiling
temperature is 100. c (212. F)
19. 7. Poaching
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Poaching is a cooking method in
which food is gently cooked in water
that is just below boiling point (93 C-
95.C). Vinegar and salt are used to
liquids, it helps in quicker
coagulation and prevents
disintegration.
20. 8. Steaming
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Steaming is a cooking method that
is done by moist heat.
They are two types of steaming
indirect steaming and direct
steaming.
21. A) Indirect steaming
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The indirect steam heating method refers
to processes where steam is not in direct
contact with the product being heated. It
is widely used in industry because it
provides rapid, even heating. This method
often uses a heat exchanger to heat the
product. The advantage of this method
over direct steam heating is that the water
droplets formed during heating will not
affect the product. Steam can therefore be
used in a variety of applications such as
for melting, drying, boiling and the like.
Indirect steam heating is used in a wide range
of processes such as those for the production
of foods and beverages, tires, paper,
cardboard, fuels such as gasoline and medicine
to name a few.
22. B) Direct steaming
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The direct steam heating method refers to
processes where steam is in direct contact
with the product being heated.
The example below shows Chinese dumplings
being steamed. A steaming basket is placed
over a pot of boiling water. As the water boils,
steam rises into the basket and cooks the
food. In this setup, the boiler (pot) and
steaming vessel (basket) are combined
together.
23. 9. Stewing
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It is a time-consuming method of
cooking, but the advantage is that the
coarser, older, and cheaper types of
poultry and meat are used as they are
unsuitable for grilling and roasting.
Stewing is done in a small quantity of
water, stock until the cut food items ate
tender and both liquid and food are
served together. It is done in a covered
saucepan or casseroles.
24. 10. Braising
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It is a combined method of roasting and stewing. The
pan with a light fitting lid or casserole, it is done to
prevent evaporation, so that the food re its juices
together with the article added for flavoring. Bacon,
ham, vegetables, and herbs are added.
The meat is first browned with a small amount of hot
fat to seal the pores of the meat. It is then placed on a
bed of root vegetables. Stock or demi-glace is added
two-thirds of the meat.
Note: For making white braising we use white stock
and for brown braising we use brown stock.
