4.2.2 Dry Heating Methods

To Intro to Culinary Arts

●Today’s Lesson 4.2.2

○Dry Heat Cooking Methods

○Grill, Saute, Bake, Roast, etc.

DO Now:

1) Get connected to Wayground

2) In the chat, vote for you favorite among the choices!

Baked Mac & Cheese

Bread

Grilled Corn

Roasted Chicken

Vote for your top 2!

Multiple Choice

Pre-Test: Which of the following is a dry heat cooking method?

• Bake

• Steam

• Simmer

• Boil

Types of Cooking

Methods

Dry Heat Cooking

Moist Heat Cooking

Combination Heat

Cooking

Roast
Bake
Sauté
Broil
Grill
Fry

Boil
Steam
Simmer
Poach
Blanch
Sous Vide

Braise
Stew

Dry Heat Cooking Methods

Bake

Roast

Grill

Broil

04

02

03

01

Fry

05

06

Sauté

Dry Heat Cooking

●Works without any moisture, broth, or
water present

●It relies on circulating hot air or
contact with fat to transfer heat to
foods

●Temperatures of over 300°F or more
create browning, a reaction where
amino acids and sugars in food turn
brown and create a distinct aroma and
flavor

Multiple Choice

Were you paying attention?

What is dry heat cooking?

• Cooking with boiling water

• Cooking with steam

• Cooking with moisture, broth, or water present

• Cooking with hot air or contact with fat

Match

Pre-test: Match the picture with the type of dry heating method it is

Deep frying

Grilling

Roasting

Saueting

Broiling

• Deep frying

• Grilling

• Roasting

• Saueting

• Broiling

Dry Heat Cooking

●Process of cooking food using dry heat at
medium temperatures, typically at 375°F or
lower

●Baking usually changes a food’s structure as
it cooks

○Liquid batter or dough becomes a
solid food when it bakes

●Examples of popular baked dishes

○Cakes, Cookies, Croissants

○Bread, Pastry, etc.

Dry Heat Cooking

●Cooking method that involves heating food
with dry heat at a high temperature,
typically above 400°F

●Usually roast food in an oven

○Also refer to cooking food over an
open flame or in a closed barbecue

●Examples of Popular roasted dishes:

○roast chicken, fillets, beef tenderloin,
or vegetables such as brussels sprouts
or potatoes

the process where the food gets a source of heat,
either from above or below

Dry Heat Cooking

●Exposes food to direct heat in an oven’s
broiler (heating element) or broiling pan
(drawer beneath or above the oven itself)

●Ovens typically don’t exceed 500°F

○Broiling cooks your food right above or
below the heat source at over 550°F”

●Broiling at high temperatures makes food
crispy and allows it to char in less time than
on the stovetop

●Examples of Broiled dishes:

○Ribs, steaks, and chicken breasts, or
crisp up fish; Cheese toppings on pizza
or casseroles

​3. Broiling

Dry Heat Cooking

●Cooking method that involves heating
food on top of a metal grate located
directly over an open flame, which
involves heat transfer via radiation

●Types of Grills

○Gas: Propane or natural gas

○Charcoal, or firewood

○Smoker (wood)

●Home cooks and chefs can grill foods to
temperatures upwards of 600°F, infusing
them with a charred, smoky, “grilled” flavor

Dry Heat Cooking

Food is cooked in a
bath of hot oil or fat,
typically between 350
and 375ºF

Depending on the type
of frying, food is either
partially or fully
submerged in the fat
until the food has
turned golden brown
with a crisp outer layer
and moist interior.

Deep Fry
Pan Fry (Saute)
Air Fry
Stir Fry

Dry Heat Cooking

●Sauteing is done on the stove, over a burner
in a hot, shallow pan

●You add a small amount of oil or fat to the
pan, let the pan get HOT, and then add the
food

● As you cook, toss and turn the ingredients
often since this method cooks food fast

●Sauté is a French word that translates to
"jump" (the oil and food both jump)

●The Saute Snap

●Examples of Sauteed food

○Tender Vegetables, steaks, Chicken
Breast

Multiple Choice

What is the main difference between sauteing and other frying methods?

• Sauteing involves higher heat than other frying methods.

• Sauteing requires a wok for cooking.

• Sauteing uses less oil than other frying methods.

• Sauteing is a slow-cooking method.

Match

Match the picture with the type of dry heating method it is

Deep frying

Grilling

Roasting

Saueting

Broiling

• Deep frying

• Grilling

• Roasting

• Saueting

• Broiling

Let's look at sauteing in action...

What food safety violations do you see? DM me. Extra credit for each violation you note.

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You could make this and have it count for one of your assessment.

Next Lesson:

4.2.3 - Moist Heat Cooking Methods

Ticket out the door: What do you see most often: Roast, Bake, Saute, Broil, Grill, or Fry?