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

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

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

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 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

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

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

Slower than other forms of frying (uses lower temperatures).
Only a limited range of foods can be cooked by this 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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