Describe the forms of dry heat cooking methods

1.Baking
• Baking is heating of food by hot air in an oven.
• Average baking temperature is 177oC, although temperatures may range from 149 to 219oC.
• Baking results can be affected by oven rack position and the color of the pan
• Check foods at suggested minimum baking time and then at intervals thereafter because checking
too soon or too frequently will allow heat to escape from the oven and adversely affect the baking outcome

2.Roasting
• Roasting is similar to baking except that the term is usually applied to meats and poultry.
• However, Meats such as ham, meat loaf and fish are often referred to as baked.
• Chicken may be described as either baked or roasted
• Roasted meats are often basted every 20 minutes or so to prevent the food from drying out
• Some roasted meat are initially seared at 200 to 230oC for about 15 minutes before reducing the heat to
normal roasting temperatures
• Searing adds a desirable texture, color and flavor to the meat’s surface, however, roasts cooked at lower temperatures are juicier, shrink less and are easier to carve than those that are seared
• Roasting can also refer to cooking in an open fire e.g. roasting of vegetables.
• Basting- to add liquid such as drippings, melted fat, sauce, fruit juice or water to the surface of food (usually roasting meat) to help prevent drying
• Sear – to brown the surface of meat by brief exposure to high heat

3.Broiling
• To broil is to cook foods under/below intense heat source
• The high temperatures are used in broiling foods in approximately 5 to 10 minutes, therefore only tender meats, poultry and fish are broiled; tougher foods require longer heating times
• Temperature is controlled by moving the food closer or further away from the heat source
• Thicker cuts are broiled further from the heat, thinner ones closer- on the 4th or 5th rack of a home oven
• Foods are usually slightly oiled to prevent drying and sticking
• Foods are usually placed under the broiler only after it has been thoroughly pre heated and then turned over only once

4.Grilling
• Grilling is the reverse of broiling in that the food is cooked above rather than below in an intense heat source
• The grill may be a rack or a flat surface on a stove
• Grilling can also refer to foods that are seated on a grill over direct heat

5.Barbecuing
• Barbecuing refers to foods being slow- cooked usually covered in a zesty sauce over a longer period
of time
• The temperature in barbecuing is regulated by adjusting the intensity of the heat source (charcoal,
wood, gas or electric), adjusting the distance between the food and the heat source and moving
the food to different places on the grill

6.Frying
• Frying is heating foods in fat
• Oils used in frying serves to transfer heat, act as a lubricant to prevent sticking and contribute to flavor, browning and a crisp outside texture
• Although oils are liquid, frying is a dry heat preparation method because pure fat contains no
water.

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Titany answered the question on May 9, 2022 at 06:56