1. CA-ICA-7a: Identify basic dry heat cooking methods.
Dry Cooking Methods
CA-ICA-7a: Identify basic dry heat cooking methods.

2. The Dry Heat Cooking Method
Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture.
Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.
Note that the browning of food can only be achieved through dry-heat cooking.

3. Methods of Heat Transfer
Radiant Heat—a glowing or hot heat source
Flames, Coals, Hot electric element
Metal that conducts heat from a burner
By oil that is heated

4. Examples of dry-heat methods include:
Roasting & Baking
Grilling & Broiling
Sautéing & Pan-Frying
Deep-Frying

5. Grilling Food is place on a rack for cooking Robust and smoky taste
Heat source is directly below the rack
Charcoal, gas, wood
A griddle is sometimes used

6. Broiling Heat source is directly above the food
Heat is typically a gas flame or electrical heating element

7. Baking and Roasting Food is cooked by trapped hot air
Difference depends on size of food
Roasting indicates whole items or large pieces of food
Baking typically indicates smaller pieces of a larger food
Example: Chicken

8. Sauteing and Stir-Frying
Quick
Cooks uncovered in a small amount of fat
Fat is used so the food will not stick
Tender Foods
Stir-Frying
Uses a pan with high sides and round bottoms
Food is normally cut into thin strips
Constantly stir and toss food

9. Pan Frying and Deep Frying
Cooked in oil
Oil should be deep enough to come halfway up the sides of the food
Oil is 350 degrees
Food is normally coated before cooking
Deep Frying
Oil completely covers the food
Oil is between degrees
Food is coated with standard breading or batter