Dry Cooking Methods

Cooking food by completely submerging it in fat or oil.

• Roast

• Deep Fry

• Shallow Fry

• Stir Fry

Process of proteins turning brown as they cook. Food becomes crisp and flavorful.

• Caramelize

• Bake

• Radiant Heat

• Maillard Reaction

Cooking food in a small amount of fat to turn the color of the outside of the food.

• Sweating

• Sear

• Caramelize

• Grilling

Letting the pan heat up before cooking.

• Carry over cooking

• Recovery time

• Conditioning the pan

• Sear

Cooking food in a pan that is half filled with oil.

• Searing

• Sweating

• Stir Fry

• Pan Fry

The heat transfer that comes from a heat source, like coals or a hot electric element.

• Oven

• Grill

• Radiant Heat

• Maillard Reaction

Cooking food (typically smaller items) with hot air in a closed area, like an oven.

• Bake

• Broil

• Roast

• Par Bake

Cooking food by placing it on a rack over a flame.

• Roast

• Broil

• Bake

• Grill

Cooking delicate food items over high heat in a little fat with a pan.

• Saute

• Pan Fry

• Sear

• Sweating

The time it takes for a pan to heat back up after food has been added.

• Radiant Heat

• Conditioning the Pan

• Carry Over Cooking

• Recovery Time