Dry methods of cooking

Dry methods of cooking

1. Roasting

   • Method of heat transfer
     • convection and conduction thru roasting tin
   • suitable foods
     • meat, chicken, veg
   • advantages
     • tenderises joints of meat
     • develops extractives, giving more flavour
     • little attention needed during cooking
     • vegetables can be roasted with meat
   • disadvantages
     • food dries out and proteins can toughen at high cooking temperatures
     • fat splashes from roasting can cause a greasy oven

2. Baking

   • method of heat transfer
     • convection and conduction through baking tin
   • suitable foods
     • flour mixtures, potatoes, apples, veg, fish
   • advantages
     • gives attractive appearance and flavour
     • several items can be cooked in the oven at once
   • disadvantages
     • flour mixtures need constant attention during cooking.
     • some mixtures with large amounts of sugar burn easily

3. Grilling

   • method of heat transfer
     • radiation
   • suitable foods
     • meat, inc, sausages & bacon, cheese on toast, fish
   • advantages
     • quick method of cooking ,suitable for snacks
   • disadvantages
     • requires constant attention as food easily burns.