Visual Guessing Game:
Picture parade. Guess the cooking method used.
1. “What do you think are the different ways
these foods were cooked?”
2. What clues helped you identify the cooking
method?
3. Which method adds crispiness, tenderness,
moisture, etc.?
4. Why is it important to learn different cooking
• identify different types of dry heat cooking methods;
• give examples of dishes prepared using dry heat
methods;
•appreciate the importance of using the correct cooking
method for various ingredients.
Dry heat cooking works
without any moisture,
broth, or water present.
DRY HEAT Instead, it relies on
COOKING circulating hot air or
contact with fat to
transfer heat to
foods.
Temperatures of 300
degrees or
more create
DRY HEAT
browning, a reaction
COOKING where amino acids and
sugars in food turn
brown and create a
distinct aroma and
flavor
The unique scents
of toasted bread or
DRY HEAT
seared meat are
COOKING
examples of dry heat
cooking at work.
Baking
Baking and roasting use
indirect heat to surround
foods and cook from all
sides. However, roasting
refers to cooking meat or
vegetables, and baking
indicates making bread,
rolls, and cakes.
Additionally, baking usually
uses lower temperatures
than roasting.
• Best Foods
for Baking
• Baked Goods: Baking
transforms wet dough
or batter into a final
product with a firm
texture. Bread, pastries,
and cakes are all baked.
• Best Foods
for Baking
•Pizza: Bake pizzas
in a hot oven to
form the crust,
harden the dough,
and melt the
cheese.
Grilling
•Grilling is like
broiling
because grills
use radiant
heat to cook
food quickly.
Grilling
•Flip food items
to cook both
sides and adjust
the grill’s
temperature to
get grill marks
from the hot
grate or rack.
•Best Foods for Grilling
• Poultry: Boneless cuts
of chicken, such as
wings, grill more evenly
than other Chicken cuts.
Best Foods for Grilling
• Fish: Salmon, tuna, and
swordfish steaks are sturdy
enough for the grill and won't
dry out quickly. Wrap fish in foil
before placing it on the grates to
prevent it from falling through
the slots.
Best Foods for
Grilling
• Burgers: Ground
hamburger meat
is moist and cooks
well on a hot grill.
The high heat
sears outside of
the patty for a
delicious, charred
flavor.
Best Foods for Grilling
• Meats: The dry heat
from grilling removes
moisture from meat
quickly, so choose
tender cuts or marinate
the meat first.
Ribeye’s, porterhouses,
T-bones, and strip
steaks have higher fat
content and marbling
that produces a
succulent grilled steak.
Roasting
•Roasting is
performed inside an
oven and uses
indirect heat that
cooks from all sides
for even browning.
This cooking method
works more slowly,
coaxing flavors out of
meats and
vegetables.
Roasting
•Choose low
temperatures of 200
degrees to 350
degrees Fahrenheit
to roast tough cuts
of meat, or higher
temperatures that
reach up to 450
degrees Fahrenheit
for more tender cuts.
•Best Foods for
Roasting
• Meats: Roasting
cooks large cuts of
meat slowly and
evenly. Prime rib,
beef tenderloin,
pork butt or
shoulder, and pork
loin all benefit from
roasting.
•Best Foods for
Roasting
• Poultry:
Place whole
chickens or turkeys
in a roasting pan or
on a rotisserie spit
and cook them for
several hours to get
a moist and flavorful
product.
Best Foods for Roasting
• Fruits and Veggies:
Roasting is a great way
to bring out the best
qualities in fruits and
vegetables. Use this
cooking method for
grapes, cherries, and
tomatoes to intensify
their flavors. Pumpkin,
squash, eggplant, and
cauliflower are also
excellent when roasted
•Sauteing- Originating from a French
word that means "to jump," sauteing is
performed over a burner in a hot,
shallow pan and uses a small amount
of oil or fat to coat food for even
browning.
•Sauteing
This method cooks food quickly, so keep the food moving by
tossing or flipping. Heat the oiled pan before adding food to
achieve great results with sauteing. Additionally, stir or toss
items frequently without overcrowding the pan with too much
food.
Best Foods for Sauteing
• Meat: Since sauteing is cooking
food quickly, use tender cuts of
meat like ground beef,
tenderloin, or medallions. Small,
uniformly sized cuts are best
since they brown evenly.
Best Foods for Sauteing
• Poultry: Sauté boneless breasts,
strips, or cutlets to sear in flavor.
• Vegetables: Zucchini, squash, and
leafy greens can all be sauteed in
olive oil or butter. Use this cooking
method for carrots, celery, and
onions, which often make a flavorful
base for other dishes.
Frying
•Frying is a popular
cooking method
that involves
immersing food in
hot oil or fat. The
hot oil cooks the
food quickly,
creating a crisp
exterior while
retaining moisture.
•Frying
There are different
types of frying
techniques, including
shallow frying, deep
frying, and stir-frying.
Pan-frying cooks food
in a shallow layer of
oil, while deep-frying is
cooking food by
completely
submerging it in hot
oil.
Frying
•For the best final
product, use the
right oil, maintain
the proper
temperature, and
avoid overcrowding
the pan.
Best Foods for Frying
• Meats: While some restaurants choose
to deep-fry ham or other large cuts,
pan-frying tender meat in small cubes
provides a delicious addition to salad,
pasta, or rice.
• Poultry: Fried chicken is a staple in
country diners, but you can also pan-
fry chicken for stir fry or chicken
Best Foods for Frying
• Vegetables: Starchy vegetables are
renowned for being fried and served as
side dishes, such as French fries. However,
dipping vegetables in batter and deep
frying them creates a unique menu item to
appeal to customers.
• Fish: Since fish is lean meat, most chefs
dip it in batter before frying it for the best
finished product.
•Broiling
•Broiling is
cooking food by
transferring
extremely high
heat to food
items, usually
directed from a
radiant above the
food that cooks on
one side at a time.
Broiling
•Browning can occur
quickly in this process,
sealing juices and flavor
inside and leaving a crisp
exterior. Because this
cooking method is fast, use
a timer and check food
frequently so it doesn't
become burnt or
overcooked. In commercial
kitchens, you can broil
items using a salamander
or broiler oven.
•
Best Foods for Broiling
• Meat: Broiling works best on thinner
cuts of meat, like steaks, pork chops, or
hamburger patties. Tender cuts are
preferred because the dry heat will
quickly evaporate moisture and dry out
the meat.
• Poultry: Use chicken or turkey cutlets,
breast halves, quarters, and legs in the
Best Foods for Broiling
• Fish: Choose thick, sturdy fish, like
salmon, that can handle high heat and
won't dry out during the cooking
process.
• Fruits and Veggies: Broiling can cook
fruits and vegetables for different
flavors and textures. Try broiling
peaches or grapefruit for a unique menu
Types of Dry Heat Cooking Methods:
Without Fat or Oil:
Grilling – Cooking food over direct heat
source (charcoal, gas flame).
Broiling – Cooking food under direct heat,
usually from above (oven broiler).
Roasting/Baking – Cooking food in an
oven using hot, dry air
With Fat or Oil:
4. Sautéing – Cooking food quickly
in a small amount of fat.
5. Pan-frying – Cooking food in a
moderate amount of fat.
6. Deep-frying – Cooking food
submerged completely in hot fat or
oil.
Advantages Disadvantages
• create a flavorful crust • too much oil is not healthy
and browning through • Needs gravy or sauce to
the Maillard reaction, complement it
• enhance the texture • A high heat can make it
with crispness, and difficult to cook food evenly.
often require less • food can be burned easily if
added fat you are not careful.
• quick and convenient • You can cross contaminate
way to cook a variety on a barbecue as you
of foods handle raw and cooked
meat.
Examples of Dishes:
Cooking Method Example Dish
Grilling Grilled Pork BBQ
Broiling Broiled Salmon
Roasting/ Roasted Chicken
Baking Baked Lasagna
Sautéing Sautéed Vegetables
Pan-frying Pan-fried Pork Chop
Deep-frying Fried Chicken,
French Fries
Multiple Choice:
1. Which of the following is a dry heat method of
cooking?
a) Boiling
b) Steaming
c) Sautéing
d) Poaching
2. Which cooking method involves submerging food
completely in hot oil?
a) Pan-frying
b) Deep-frying
c) Baking
d) Grilling
Assignment
Think – Pair and Share
Think of one (1) Filipino and one (1)
International dish prepared using dry
heat cooking methods.
Write the procedure and identify the
specific method used.
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