3.1.5

Dry Cooking Methods 2

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Dry Cooking Methods - Grilling

We grill foods using dry heat. Grilling uses higher temperatures than either roasting or baking.

Grilling

Grilling

  • Commonly grilled foods include cheeses (e.g. halloumi), small chunks of meat (e.g. chicken strips or beef burgers), fish (e.g. salmon) and vegetables (e.g. peppers).
  • Grilling crisps the outer layer of food, which turns golden as it crisps up.
  • During the grilling process, fat leaves and drips off of foods.
  • Barbecuing is a bit like grilling, except barbecuing cooks food more slowly (as it uses lower temperatures) and heat energy is transferred through radiation from hot coals.
Advantages of grilling

Advantages of grilling

  • Relatively healthy - fat isn't needed and fat drips off from the food.
  • The crispy, golden exterior gives the grilled food lots of flavour.
  • Quick cooking method.
Disadvantages of grilling

Disadvantages of grilling

  • Food easily burns.
  • Food may cook unevenly because of the high heat (e.g. the outside cooks while the inside stays raw).
  • Cross-contamination can occur while barbecuing cooked/raw meats simultaneously.

Dry Cooking Methods - Dry Frying

Dry frying doesn't use any oil or fat. It's healthier than stir-frying or shallow frying.

Dry frying

Dry frying

  • Dry frying is good for foods high in natural fat, like steak, because once the fats melt they start cooking the food.
  • Other foods that can be dry-fried include beans, spices and nuts. Dry frying releases oils, which makes the food more flavoursome. Some people call this dry roasting.
  • Temperature is important. A lower temperature should be used at first so that the food doesn't burn. Once the fat has melted, a higher heat can be used.
Heat transfer during dry frying

Heat transfer during dry frying

  • When food is dry-fried, heat transfers via:
    • Conduction: from the cooker → pan → throughout the food.
Advantages of dry frying

Advantages of dry frying

  • Relatively healthy (compared to other forms of frying) - doesn't require added fat or oil.
  • Can help to give nuts, spices and seeds a unique aroma.
Disadvantages of dry frying

Disadvantages of dry frying

  • Slower than other forms of frying (uses lower temperatures).
  • Only a limited range of foods can be cooked by this method.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Dry Cooking Methods 2

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Advantages of grilling:Fill in the list
  2. 2
    Disadvantages of grillingFill in the list
  3. 3
    Which of the following is a disadvantage of grilling?Multiple choice
  4. 4
    What is dry frying?Multiple choice
  5. 5
    How is heat transferred during dry frying?Multiple choice
Answer all questions on Dry Cooking Methods 2

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Dry Cooking Methods

Proteins & Carbohydrates