Section 15 2 Dry Cooking Techniques Culinary Essentials

Section 15 -2 Baking & Roasting • Baking: Dry heat in a closed environment;

Section 15 -2 Baking & Roasting (continued) • Roasting: Food placed on top of

Section 15 -2 Sautéing & Stir-Frying • Sautéing: Quick, dry cooking technique that uses

Section 15 -2 Sautéing & Stir-Frying (continued) • Stir-Frying: Similar to sautéing except uses

Section 15 -2 Pan-Frying & Deep-Frying • Dredging: To coat food with flour or

Section 15 -2 Grilling • Grilling: Used for tender foods that cook quickly; Can

Section 15 -2 Grilling (continued) • Using a Griddle: A flat, solid plate of

Section 15 -2 Broiling • Broiling: To cook food directly under a primary heat

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Section 15 -2 Baking & Roasting • Baking: Dry heat in a closed environment; no fat or liquid is used; food is cooked uncovered. • Carryover Cooking: The cooking that takes place after something is removed from the heat source. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Baking & Roasting (continued) • Roasting: Food placed on top of a rack in a pan; requires longer cooking time; may first sear the outside of product. • Searing: Quickly browned on the rangetop or in the oven. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Sautéing & Stir-Frying • Sautéing: Quick, dry cooking technique that uses a small amount of fat or oil and high heat. • To sauté: 1. Preheat a pan on high heat. 2. Add fat or oil. 3. Add the food when the fat or oil is nearly smoking. 4. Turn food occasionally. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Sautéing & Stir-Frying (continued) • Stir-Frying: Similar to sautéing except uses a wok. Stir-fried foods require less cooking time than sautéed foods. • To Stir-Fry: 1. 2. 3. 4. Place a wok over high heat. Add a small amount of fat. Add small pieces of food. Stir food constantly as it cooks. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Pan-Frying & Deep-Frying • Dredging: To coat food with flour or finely ground crumbs. • Breading: To coat food with eggs and crumbs. • Batter: A mixture of flour, milk, eggs, and seasonings. • See Fig. 15 -6 on page 347. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Grilling • Grilling: Used for tender foods that cook quickly; Can add different woods to add new flavors. • Crosshatch Markings: Made on foods cooked on a grill. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Grilling (continued) • Using a Griddle: A flat, solid plate of metal with a gas or electric heat source that can be used to cook foods such as eggs, pancakes, and grilled cheese sandwiches. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.

Section 15 -2 Broiling • Broiling: To cook food directly under a primary heat source. The temperature is controlled by how close the food is to the heat source. – Thicker foods should be placed farther from the heat source. – Thinner foods should be placed closer to the heat source. Culinary Essentials Copyright © Glencoe/Mc. Graw-Hill, a division of The Mc. Graw-Hill Companies, Inc.