This document discusses various dry heat cooking methods. It describes how dry heat works by transferring heat through radiation, conduction, or oil. Foods cooked with dry heat develop color on the outside and a more intense flavor as they brown. The texture becomes crispy or firm and nutritional value can decrease the longer foods are cooked. Common dry heat methods are grilling, broiling, roasting, baking, sauteing, stir-frying, pan-frying, and deep-frying. Each method involves cooking foods quickly over high heat without added liquid.

2. COOKING METHODS
• Dry Heat Methods
• Moist Heat Methods

3. DRY HEAT:
• A cooking method in which heat is transferred, or
conducted, to the food in one of the following
ways
• By radiant heat - rays that come from a flowing
or red hot heat source such as coals, flames, or
hot element
• By metal that conducts heat from a burner to the
food
• By oil that is heated

4. Changes that occur to food Color
• Texture
• Flavor
• Nutritional value

5. • Color - due to heat causing the surface of food to dry out
• Dry heat methods produce a golden or deep brown
color on the outside
• Flavor on outside is more intense as food browns
• Food that contains sugar starts to turn brown, or
caramelize, when heated
• Protein rich foods (meats) turn brown as they cook Known as
Maillard reaction

6. • Texture - outer layer of food stiffens as cooks
• Crispy skin on chicken, crunchy breading on fried
foods,
• Eggs, meats, fish, poultry become firm
• Some foods soften - onions

7. Nutritional value:
• The longer food cooks, the more nutritive value
it loses.
• Food cooked very quickly will lose relatively few
vitamins and minerals.
• Cooking can also add unwanted nutritional value.
• Fried foods add fat to foods.

8. BASIC DRY HEAT METHODS:
• Grilling and broiling
• Roasting and baking
• Sauteing and stir frying
• Pan frying and deep frying
• They are grouped as pairs due to the similarities
in the pairs.

9. GRILLING:
• Dry heat method in which food is placed on a rack
for cooking.
• Grilling - heat source is below the rack
• Have a robust, smoky taste
• Heat source is charcoal, gas, wood, or element
• Heat source heats up metal to cook food which
creates the grill marks
• Crosshatch grill marks - creating a diamond shape
grill mark on meat by repositioning the meat
halfway through cooking

10. Broiling
• Heat source is above the food
• Heat source is gas flame or element

11. Roasting and baking
• Technique in which food is cooked by hot air
trapped inside an oven and by being in contact
with the pan that holds them.
• As the hot air comes in contact with the food,
the surface of the food begins to heat up and dry
out.
• Surface color becomes deeper
• Texture in meat becomes firmer
• Texture in vegetable fruit becomes softer

12. • Roasting refers to a whole item or a large piece
of food.
• Baking refers to smaller pieces of a larger food
or mixtures
• Whole chicken is roasted, chicken pieces are
baked
• Water Bath method of placing food into a pan
with a larger pan filled with water as a means of
controlling the intensity of the heat.
• Used for delicate items that you want to have a
creamy, smooth consistency.

13. Sauteing and Stir Frying Cooking
• food quickly in a very small amount of
fat in a pan over high heat.
• Food used needs to be tender and thin.
• Often coated with a seasoned flour
• Cooked primarily by contact with pan
• Fat helps to avoid sticking and add flavor

14. STIR FRYING
• Cooked in pan with round bottom and high sides
(wok)
• Foods are cut into small strips to they cook
quickly
• Stir and toss food constantly
• Typical of Asian foods

15. SEARING COOKING
• foods in a small amount of hot fat just
long enough to color the outside of the food
• Gives food a rich brown color (meats)
• Used to prepare large food quantities
• Food is partially cooked to give color to the
outside and then put in oven to finish cooking
• Food is turned often to avoid burning

16. PAN BROILING
• Like sauteing only no fat is used
• Used for foods with a high fat content such as
bacon
• Fat that is released by the food, is poured off
as it forms referred to as dry sautéing

17. PAN FRYING AND DEEP FRYING
• Food is cooked in hot oil in a pan, More oil used than in
sauteing
• Oil should come halfway up sides of food
• Turn foods only once while cooking
• Can partially cook thick foods then transfer to
oven
• Cooking entirely on top of stove might result in
overcooking
• Oil should be heated to temperature specified in
recipe
• Oil not hot enough food absorb greasy

18. • Pan fried foods are tender and moist.
• Common foods that are pan fried are vegetables,
fish, chicken, veal, pork
• Pan-fried foods are usually coated
• Seasoned flour simplest is with salt pepper
• Put food in flour and turn till coated or shake
in bag
• Standard breading dust with seasoned flour, dip
in beaten egg, cover with breadcrumbs
• Batters blend of flour liquid placed on food
and immediately placed in pan

19. DEEP FRYING
• Cooking food completely covered in hot oil
(usually 350 to 375)
• Usually covered evenly with breading or batter
• Breaded foods lowered into oil in basket
• Battered foods lowered into oil with tongs
• Foods should be cooked in small portions to
reduce recovery time