Dry Cooking Methods

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Dry Cooking Methods - Baking

Baking involves using dry heat to cook foods. Baking is generally done in an oven.

Baking

Foods commonly baked include potatoes, cakes, cookies, some desserts, bread and fish.
Food bakes quicker higher up in the oven because hot air in the oven rises.
Fan-assisted (sometimes called convection ovens) use fans to improve the circulation of air inside the oven.
The advantages of fan-assisted ovens include:
- Less energy is used (the oven takes less time to heat up and cooks food more quickly).
- As all sections of the oven are heated to a similar temperature, you get a more even bake.

Advantages of baking

Relatively healthy - no additional fat is needed, and baking tends to remove the fats in foods.
Browns the outer layers of food, which also turn crispy. This gives foods added flavour.
Can be used to cook a range of foods.

Disadvantages of baking

Can dry out foods.
- To preserve some of the moisture in foods, bake them in foil.
Lots of energy is needed to keep the oven hot for long durations.
Slow cooking method.

Heat transfer in an oven

When food is baked, heat energy transfers via:
- Radiation.
- Convection.
- Conduction (throughout the food).

Dry Cooking Methods - Roasting

Roasting is a bit like baking. We roast foods in an oven using dry heat.

Roasting

Commonly roasted foods include meat (e.g. pork or duck, often large cuts), vegetables (e.g. parsnips and carrots), and potatoes.
We usually roast foods at higher temperatures than we bake foods at, which means foods turn brown and cook faster.
To help foods preserve their moisture and brown quickly, people often add fat to the surfaces of roasting foods.
- Basting involves adding fat from the food that's melted to the food's surface.

Heat transfer during roasting

When food is roasted in an oven, heat transfers via:
- Radiation.
- Convection.
- Conduction (throughout the food).

Advantages of roasting

Roasted meat fat can be recycled (e.g. used to cook potatoes).
Roasted food often has a moist texture.
The brown, crispy outer layer is very flavoursome.
It's possible to cook meat to have an undercooked (rare) centre, which many people prefer to well-cooked meat.

Disadvantages of roasting

Relatively unhealthy because of the amount of fat used.
Requires lots of energy.
Slow cooking method.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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