Dry Method of Cooking

METHOD OF FOOD PREPARATION
(DRY METHODS)
Learning outcomes
Students should be able to:
• Define the various dry heat methods of cooking
• State the methods of heat transfer
• State advantages and disadvantages of each cooking
methods
Cooking Methods
Cooking methods are classified as moist heat
or dry heat.
• Moist Heat Methods
• Those in which the heat is conducted to the food
product by water or water-based liquids.
• Dry Heat Methods
• Those in which the heat is conducted by hot air,
hot metal, radiation, or hot fat.
3
DRY HEAT COOKING
What are dry heat cooking methods ?
Cooking with 'dry heat' is a process where food is
exposed to a source of high heat either from below or
above (and usually in an oven). This form of heat brings
foods to a much higher temperature than cooking with 'wet
heat'. It also gives foods a brown crust or surface, which
adds flavour. Each is specific and has its advantages and
disadvantages. The dry heat cooking processes or cooking
methods are:
• a) Baking (b) Roasting (c)Pot roasting
• (d) Grilling (d)Shallow/deep-frying
(e)Microwave
Cooking Methods
Dry Heat Methods
Baking is cooking food by dry heat in an oven (the action is modified by
steam). Methods a) Dry baking: during the baking process steam rises from
the water content of the food; it combines with the dry heat of the oven to
cook the food (cakes, pastry, baked jacket potatoes)
Advantages:
a) A wide range of savoury and sweet foods can be produced
b) Bakery products are appealing to the eye and to the mouth.
c) Bulk cooking can be achieved with uniformity of colour and
degree of cooking.
d) Baking ovens have effective manual or automatic controls
e) Straightforward access for loading and removal of items.
• Disadvantages
a) Requires regular attention 5
b) Expensive energy
Cooking Methods
Dry Heat Methods
Roasting is cooking in dry heat in an oven or on a spit with the aid of
fat or oil.
Advantages
a) Good quality meat and poultry is tender when roasted
b) Meat juices from the joint are used for gravy
c) Use of energy and oven temperature can be controlled
d) Cooking can be observed (transparent oven doors)
e) Straightforward access, adjustment or removal of items
Disadvantages
a) Requires regular attention
b) Expensive energy
6
Cooking Methods
Dry Heat Methods
Pot roasting is cooking on a bed of root vegetables in a covered
pan. This method retains maximum flavour of all ingredients.
Method Food is placed on a bed of root vegetables and herbs,
coated with butter or oil, covered with a lid and cooked in an
oven. Advantages
a. Maximum flavour is retained
b. Nutrients are retained
c. Cheaper cuts of meat can be used
Vegetables used in pot roasting can be served as an accompaniment
Disadvantages
Pot roasting is a slow cooking method.
Example of food which might be cooked by pot roasting: - meat
(cheaper cuts)
7
Cooking Methods
Dry Heat Methods
Grilling is a fast method of cooking by radiant heat (also called broiling).
Grilled foods can be cooked:
a. Over heat (charcoal, barbecues, gas or electric grills)
b. under heat (gas or electric grills, gas or electric salamanders over fired grills)
c. between heat (electrically heated grill bars or plates)
Advantages
a. Food can be quickly cooked to order
b. Charring foods gives them a pleasing appearance and better flavour
c. Better control as food is visible during cooking
Disadvantages
a) More suitable for expensive cuts of meat
b) Requires skill
fish (cod, herring, mackerel, plaice) - meat (chops, steak) - vegetables
(mushrooms, tomatoes) - savouries - toasted items (bread, muffins, tea cakes)
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Cooking Methods
Dry Heat Methods
Microwave cookery is cooking or reheating food using electromagnetic waves in
a microwave oven powered by electricity. Microwaves activate the water molecules
or particles of food, causing heat by friction which cooks or reheats the food.
Advantages
a) Very fast method of cooking & defrosting
b) Economical on electricity and labour
c) Food is cooked in its own juices, so its flavour is retained
d) Minimises food shrinkage and drying-out
Disadvantages
e) Not suitable for all foods
f) Limited space
g) Can only penetrate 5 cm into food (from all sides)
Examples of foods which might be cooked by microwave: - farinaceous (pasta) - fish
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(trout, salmon) - vegetables (potatoes) - pre-cooked meals
Cooking Methods
Dry Heat Methods
Shallow frying is cooking food in a small quantity of pre-heated fat or oil in a shallow pan or
on a flat surface.
Deep frying is cooking food in pre-heated deep oil or fat. The food is placed into deep pre-
heated oil or fat, fried until cooked and golden brown, drained and served.
Methods a) Shallow fry: cooking food in a small amount of fat or oil in a frying pan or saute pan.
The food is first fried on the presentation side, then turned, so that both sides are cooked
and coloured. Others are Saute, Griddle and Stir Fry
Advantages
a) Quick cooking method
b) No loss of soluble nutrients
c) Good colour
Disadvantages
a) Suitable for expensive cuts of meat
b) Not easily digested
c) Requires constant supervision
Examples of foods which might be cooked by shallow frying: - eggs (omelettes) - fish (sole,
plaice, trout, cod, herring) - meat (lamb, kidneys, beef Stroganoff) - poultry (chicken) - vegetables
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(potatoes, onions, cauliflower, chicory) - sweets and pastries (pancakes) - savouries.
CLASSWORK
1.What is the difference between baking
and roasting?
2.Why must food to be grilled be
moistened with fat and turned
frequently?
3.Describe two methods of roasting
meat?
4.Name 4 foods suitable for grilling
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METHOD OF FOOD PREPARATION

e) Straightforward access for loading and removal of items.

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