D RY H E AT M E T H O D S

COOKING METHODS REVIEW

LEARNING TARGETS:

•Understand how dry heat affects food• Identify a variety of dry heat methods

PERFORMANCE TARGET

•Use a variety of dry heat methods•Determine doneness in foods prepared by dry heat methods.

STANDARDS

• PLC 5.0 Food Safety• PLC 6.0 Kitchen Safety• ACF 5 Food Preparation• Demonstrate how to read and follow a standard recipe• Demonstrate proper scaling and measurement

techniques• Demonstrate a variety of cooking techniques

METHODS OF HEAT TRANSFER

• Any cooking method changes:• The way a food looks• The way a food tastes• Nutritive value

• In dry heat, heat is transferred by:• Radiant heat (rays coming from glowing/red hot heat

source such as burning coals, flames or a hot electric element) – think baking/rotisserie

• Metal that conducts heat from a burner to the food – griddle

• By oil that is heated when a pan transfers heat from the burner to the oil

CHANGES TO FOOD

• Visually:• Heat source causes the outside of food to dry as it cooks• Outside color changes: foods prepared by dry heat are

golden or deep brown• Foods that contain sugars turn brown when they get hot

enough (carmelization)• Also protein rich foods also brown when heated

• Texturally:• Outer layer of food stiffens, sometimes see distinct crust• Eggs, meat, fish, poultry all become firm• Other foods become softer - onions

MAINTAINING MOISTURE

• Dust food with flour• Grilled/broiled Meat/veg – soaked in oil, marinade,

herbs/spices• Coat in batter/breading before frying• BEST WAY -don’t overcook

DRY HEAT METHODS

•Eight basic methods:•Grilling and broiling•Roasting and baking•Sauteing and stir-frying•Pan frying and deep frying

GRILLING AND BROILING

• Food placed on rack for cooking.• Radiant heat source is located below the rack

holding the food

GRILLING AND BROILING

• Griddle sometimes used to prepared grilled foods• Uses a solid, flat metal plate above the heat

source

BROILING

• Similar to grilling, except the heat source is located ABOVE the food

ROASTING AND BAKING

• Dry heat techniques where food is cooked by hot air trapped inside an oven• No significant difference between roasting and

baking• Difference is between SIZE of food• ROAST – indicates whole item or large piece of food• BAKE – indicates smaller pieces of a larger food

ROASTING V. BAKING

Roast Bake

SAUTEING

• Saute – cooking tech. that cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat• Foods suitable for sauteing – tender and thin

enough to cook in a short time• Food often coated with flour before sauteing• Fat keeps food from sticking to pan

SAUTE

• How to Saute:1. Let pan heat up first2. Once hot, add oil3. When you add food to the pan, the pan cools

off. More food = longer time to get hot again (recovery time)

4. Success of a saute = short recovery time5. Turn sauteed food halfway through cooking6. Resists temptation to move food around

unless cooking too quickly or starting to get too dark

SAUTE VARIATIONS• Stir Frying• Made in wok (pan w/ round bottom and sloping sides)• Foods cut into small strips to cook quickly• CONSTANTLY STIR FOOD as it cooks

• Searing• Cook food in small amt of fat just long enough to color

the outside of food

• Pan broiling• Like sauteing, except you use NO fat (cause foods

already have high fat content – think bacon)• AKA dry sauteing

• Sweating/smothering• Lower heat, food cooked uncovered in small amt of fat• Food softens, releasing moisture, not allowed to brown

VARIATIONS EXAMPLE

Stir Fry Sear Sweat

PAN FRY V. DEEP FRY

• Pan fry • Food cooked in hot oil in a pan•Oil should come halfway up the sides of the food• Turn foods only once

PAN FRY DO’S

• DO - Heat oil • How do you know?

1. NEVER PUT WATER IN OIL!!!!2. Use a thermometer3. Stick a wooden spoon into oil. When you see bubbles form

and rise to top – its hot enough4. Put a little flour in oil – if it bubbles/sizzles, its hot enough

• Do lower rather than drop food into oil• Do watch you oil – if you see smoke rising, lower

your temp. Its an indication you’ve reached the “smoke point” – where oil quality begins to degrade

DON’T

• Don’t add food before it’s hot, food will absorb oil = greasy food• Don’t crowd the pan – this reduces the

temperature of the oil and increases recovery time

PAN FRIED FOODS USUALLY COATED

• Seasoned Flour• Simply flour seasoned with salt and pepper

• Standard Breading• Flour -> Egg -> Breading – Think chicken katsu

• Batter• Blend of flour and liquid

DETERMINE DONENESS

• How to tell if food is done?• Visually – outside is golden brown• Chicken/Pork – no blood/red juices, no red flesh

• Texture – firm or crispy depending on food

• Things to consider:• Carryover cooking – foods continue to cook even after

coming out of heat• Should take foods out before totally done

• Resting Food – • Allows food to carry over cook and reach its proper doneness• Food is moister, juices redistribute within food• Allows time for proper plating and presentation

CIRCLE MAP FOR THINKING

• A great way to visually see your information!• In the center – write “Dry Cooking Methods”• You have 8 Dry Cooking Methods and 8 outer

sections• Define each method and create an illustration to

remind you of the method