Dry Heat Cooking: www.chefqtrainer.blogspot.com
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This document discusses dry heat cooking methods. It defines dry heat cooking as techniques where heat is transferred to food without using any liquid. Specific dry heat cooking methods covered include roasting, baking, grilling, broiling, barbecuing, and smoking. For each method, the document explains the equipment used, characteristics of foods suitable for the method, and examples of dishes cooked with that method. It also includes videos demonstrating some of the dry heat cooking techniques.
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Dry Heat Cooking: www.chefqtrainer.blogspot.com
- 3. Learning Objectives ▪ Conversion Temperature ▪ Identify equipment and Ingredient ▪ Explain and understand each method of cooking ▪ Understand cooking temperature https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/
- 4. Heat Transfer ▪ Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air. ▪ Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example. ▪ Radiation – no physical contact between heat source and the food. Heat is created by moving water molecules in the food creating friction. Goes from the outside of the food inside through conduction. https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/
- 6. Conduction Convection Radiation Heat Sources https://chefqtrainer.blogspot.com/
- 7. https://chefqtrainer.blogspot.com/ Celsius to Fahrenheit Conversion Chart Formula The formula below will help you to convert from Celsius into Fahrenheit. F = (Celsius x 1,8) + 32 Fahrenheit to Celsius Conversion Formula The formula below will help you to convert from Fahrenheit into Celsius (or Centigrade). C = (Fahrenheit - 32) / 1,8 Conversion Temperature https://chefqtrainer.blogspot.com/
- 8. ▪ Change texture, taste, flavor and color ▪ Kill microorganism ▪ Easy to digest ▪ Increases variety COOKING https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/
- 9. Basic Cooking Method Dry Heat Cooking Moist Heat Cooking Fat Cooking https://chefqtrainer.blogspot.com/
- 12. https://chefqtrainer.blogspot.com/ ▪ Cooking techniques where heat is transferred to food without using any liquid, ▪ Heat can be from top, bottom, top and bottom or rounds of food ▪ Food is cooked in direct heat, such as a grill, or with indirect heat, such as an oven ▪ Food must be naturally soft or prepared by adding moisture ▪ Lightly charred exterior, moist interior, slightly smoky flavor ▪ Sauces are made separately Dry Heat Cooking
- 13. ▪ Roasting ▪ Baking ▪ Griddling ▪ Grilling ▪ Broiling ▪ Barbeque - Barbequing ▪ Smoking Dry Heat Cooking https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/
- 14. Roasting https://chefqtrainer.blogspot.com/ ▪ Cooked through contact with dry, heated air (convection) ▪ Full, rich flavor ▪ Desired doneness and color at same time ▪ Browned exterior - Maillard reaction (browns the proteins) - Seared before placing in oven ▪ Moist interior ▪ Pan drippings foundation for sauces and gravy, ▪ E.g. Roasted Chicken, Roasted beef ribs, etc. https://chefqtrainer.blogspot.com/
- 15. Characteristics of items to be roasted ▪ Tender ▪ Well marbled (intramuscular fat) ▪ Larger than single portion Foods suitable for roasting ▪ Meats ▪ Seafood ▪ Vegetables https://chefqtrainer.blogspot.com/ Roasting Ingredients https://chefqtrainer.blogspot.com/
- 16. Roasting Equipment ▪ Roasting Pan ▪ Roasting rack ▪ Thermometer ▪ Oven ▪ Trays ▪ Roasting pan https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/
- 18. Baking https://chefqtrainer.blogspot.com/ ▪ Similar Roasting ▪ Baking is lower temperature than Roasting requires a higher temperature (400°F and above) to create a browned, flavorful "crust" on the outside of the food being cooked. ▪ Baking for cake, cookies and bread ▪ Baking when food is placed in casserole ▪ Baking when food is wrapped with aluminum foil, banana leaf, puff pastry or paper bread ▪ E.g. Baked potato, lasagna, moussaka, beef wellington etc.
- 19. There are some terms in roasting ▪ Searing: browning the meat with high temperature to seal the juice from meat ▪ Basting: Moist the meat with fat or liquid to add color and flavor ▪ Barding: wrap meat with fat ▪ Larding: put fat into the meat https://chefqtrainer.blogspot.com/
- 24. https://chefqtrainer.blogspot.com/ Heat source above the foodHeat source below the food Grilling Broiling
- 25. Characteristics of items to be grilled/broiled ▪ Tender ▪ Have intramuscular fat (marbling) content ▪ Portion size Foods suitable for grilling/broiling ▪ Meats ▪ Seafood ▪ Vegetables (tender, high moisture content) https://chefqtrainer.blogspot.com/ Ingredients https://chefqtrainer.blogspot.com/
- 26. Grilling, Gridling and Broiling Equipment ▪ Grill ▪ Broiler ▪ Griddle ▪ Tongs ▪ Spatula ▪ Sheet pans ▪ Grill brush ▪ Kitchen Fork https://chefqtrainer.blogspot.com/
- 28. Griddle Grill Broiler French Flat Top Equipment
- 29. Grilling ▪ Direct, high heat from below ▪ Sauces are made separately ▪ The name of equipment is “Grill or Grille” ▪ Temperature ; 160 C to 180 C ▪ E.g. Grilled beef tenderloin, Grilled Chicken Breast, Grilled lamb chop, etc. https://chefqtrainer.blogspot.com/
- 31. Griddling ▪ Direct, high heat from below ▪ Sauces are made separately ▪ The name of equipment is “Griddle or Hot Plate” ▪ Temperature ; 160 C to 180 C ▪ E.g. Griddled Pork Chop, Sausages, Griddled chicken breast, etc. https://chefqtrainer.blogspot.com/
- 33. Broiling ▪ Direct, high heat from above ▪ Sauces are made separately ▪ The name of equipment is “Broiler ” ▪ Temperature ; 160 C to 180 C ▪ E.g. Broiled Beef Tenderloin, Broiler lobster, etc. https://chefqtrainer.blogspot.com/
- 35. Barbecue - Barbecuing ▪ The original technique is cooking using smoke at low temperatures and long cooking times (several hours) ▪ Indirect heat or hot smoke from below or above ▪ Using charcoal to make smoky flavor ▪ Food should be marinated or brines and highly seasoning ▪ E.g. Lamb BBQ, Satay, short rib BBQ, etc. https://chefqtrainer.blogspot.com/
- 37. Smoking ▪ Smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavor and imparting a rich brown color. ▪ E.g. Smoked salmon, sausages, smoked beef, etc. There are 2 kinds of smoking method: ▪ Hot Smoking Method : 65 °C – 80 C for 6 – 8 hours ▪ Cold Smoking Method : 40°C – 50 C for 5 – 6 days https://chefqtrainer.blogspot.com/ https://chefqtrainer.blogspot.com/