Source: https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-4-dry-cooking-methods [Revision notes](https://senecalearning.com/en-gb/revision-notes.md) › [GCSE](https://senecalearning.com/en-gb/revision-notes/gcse.md) › [Food Preparation](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation.md) › [AQA](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa.md) › Dry Cooking Methods # Dry Cooking Methods Food Preparation & Nutrition: AQA GCSE, topic 3.1.4 ## Dry Cooking Methods - Baking Baking involves using dry heat to cook foods. Baking is generally done in an oven. ### Baking ![Baking](https://image-v2.cdn.app.senecalearning.com/2018-05/fb9974f1-1c79-40e4-b3a2-778b4b991141/shutterstock_228377773.jpg) - 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 ![Advantages of baking](https://image-v2.cdn.app.senecalearning.com/2018-05/596f0636-cc47-4f79-83bb-7208150e0d0b/shutterstock_507287377.jpg) - 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 ![Disadvantages of baking](https://image-v2.cdn.app.senecalearning.com/2018-05/6d1b3db1-5031-4969-a60a-129d00645c1a/shutterstock_221109367.jpg) - 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 ![Heat transfer in an oven](https://image-v2.cdn.app.senecalearning.com/2018-05/db57585d-a801-454a-987a-87b94c31b0d9/shutterstock_211821982.jpg) - 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 ![Roasting](https://image-v2.cdn.app.senecalearning.com/2018-05/3474ece7-95c3-4ea8-8f13-cfa40df88ca6/shutterstock_395623291.jpg) - 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 ![Heat transfer during roasting](https://image-v2.cdn.app.senecalearning.com/2018-05/e9e936d6-400e-4ebe-8b7b-e5097bf25c53/shutterstock_700552492.jpg) - When food is roasted in an oven, heat transfers via: - Radiation. - Convection. - Conduction (throughout the food). ### Advantages of roasting ![Advantages of roasting](https://image-v2.cdn.app.senecalearning.com/2018-05/e16c76d9-3d4f-4b88-8e29-0a1ad81040df/shutterstock_586730513.jpg) - 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 ![Disadvantages of roasting](https://image-v2.cdn.app.senecalearning.com/2018-05/617b2020-d97b-47b0-9705-24f3928afba4/shutterstock_794132977.jpg) - Relatively unhealthy because of the amount of fat used. - Requires lots of energy. - Slow cooking method. ## Test yourself on Dry Cooking Methods - What cooking appliance is used for baking? - What cooking method involves using dry heat? - How does heat energy transfer when food is baked in an oven? - How is heat transferred during roasting? - What do people do to preserve the moisture of foods and help them brown quickly when roasting? [Practise this topic for free](https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/7477d4a0-5848-11e8-9c3c-31e9f2c4c692/session) - Previous topic: [3.1.3 Fat-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-3-fat-based-cooking-methods.md) - Next topic: [3.1.5 Dry Cooking Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-5-dry-cooking-methods-2.md) ## Food Preparation & Nutrition: AQA GCSE contents ### 1 Food Preparation Skills - 1.1 Food Preparation Skills - [1.1.1 General Practical Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-1-general-practical-skills.md) - [1.1.2 Knife Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-2-knife-skills.md) - [1.1.3 Preparing Fruit, Vegetables & Using Equipment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-3-preparing-fruit-vegetables-and-using-equipment.md) - [1.1.4 Cooking Methods: Prepare, Shape & Combine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-4-cooking-methods-prepare-shape-and-combine.md) - [1.1.5 Sauce Making, Tenderising & Marinating](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-5-sauce-making-tenderising-and-marinating.md) - [1.1.6 Dough & Pastry](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-6-dough-and-pastry.md) - [1.1.7 Shaping & Finishing Dough](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-7-shaping-and-finishing-dough.md) - [1.1.8 Raising Agents & Mixtures](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-8-raising-agents-and-mixtures.md) - [1.1.9 End of Topic Test - Food Preparation Skills 1](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-9-end-of-topic-test-food-preparation-skills-1.md) ### 2 Food, Nutrition & Health - 2.1 Macronutrients - [2.1.1 Proteins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-1-proteins.md) - [2.1.2 Proteins 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-2-proteins-2.md) - [2.1.3 Fats](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-3-fats.md) - [2.1.4 Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-4-carbohydrates.md) - [2.1.5 Carbohydrates 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-5-carbohydrates-2.md) - 2.2 Micronutrients - [2.2.1 Fat-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-1-fat-soluble-vitamins.md) - [2.2.2 Water-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-2-water-soluble-vitamins.md) - [2.2.3 Minerals & Water](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-3-minerals-and-water.md) - [2.2.4 Minerals & Water 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-4-minerals-and-water-2.md) - [2.2.5 End of Topic Test - Macro & Micronutrients](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-5-end-of-topic-test-macro-and-micronutrients.md) - 2.3 Nutritional Needs & Health - [2.3.1 Informed Choices for a Balanced Diet](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-1-informed-choices-for-a-balanced-diet.md) - [2.3.2 Informed Choices for a Balanced Diet 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-2-informed-choices-for-a-balanced-diet-2.md) - [2.3.3 Energy Needs](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-3-energy-needs.md) - [2.3.4 Nutritional Analysis](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-4-nutritional-analysis.md) - [2.3.5 Diet Modifications](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-5-diet-modifications.md) - [2.3.6 Diet-Related Problems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-6-diet-related-problems.md) - [2.3.7 Diet-Related Problems 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-7-diet-related-problems-2.md) - [2.3.8 End of Topic Test - Nutritional Needs & Health](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-8-end-of-topic-test-nutritional-needs-and-health.md) ### 3 Food Science - 3.1 Cooking of Food & Heat Transfer - [3.1.1 Reasons for Cooking & Heat Transfer](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-1-reasons-for-cooking-and-heat-transfer.md) - [3.1.2 Water-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-2-water-based-cooking-methods.md) - [3.1.3 Fat-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-3-fat-based-cooking-methods.md) - [3.1.4 Dry Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-4-dry-cooking-methods.md) - [3.1.5 Dry Cooking Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-5-dry-cooking-methods-2.md) - 3.2 Functional & Chemical Properties of Food - [3.2.1 Proteins & Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-1-proteins-and-carbohydrates.md) - [3.2.2 Fats & Oils](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-2-fats-and-oils.md) - [3.2.3 Raising Agents](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-3-raising-agents.md) - [3.2.4 End of Topic Test - Food Science](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-4-end-of-topic-test-food-science.md) ### 4 Food Safety - 4.1 Food Spoilage & Contamination - [4.1.1 Microorganisms & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-1-microorganisms-and-signs-of-food-spoilage.md) - [4.1.2 Enzymes & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-2-enzymes-and-signs-of-food-spoilage.md) - [4.1.3 Food Poisoning](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-3-food-poisoning.md) - [4.1.4 Bacterial Contamination](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-4-bacterial-contamination.md) - [4.1.5 Microorganisms in Food Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-5-microorganisms-in-food-production.md) - 4.2 Principles of Food Safety - [4.2.1 Temperature Control](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-1-temperature-control.md) - [4.2.2 Ambient Foods & Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-2-ambient-foods-and-food-labels.md) - [4.2.3 Preparing, Cooking & Serving Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-3-preparing-cooking-and-serving-food.md) - [4.2.4 End of Topic Test - Food Safety](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-4-end-of-topic-test-food-safety.md) ### 5 Food Choice - 5.1 Factors Affecting Food Choice - [5.1.1 Factors Which Influence Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-1-factors-which-influence-food-choice.md) - [5.1.2 Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-2-food-choices.md) - [5.1.3 Religious Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-3-religious-food-choices.md) - [5.1.4 Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-4-food-labels.md) - [5.1.5 Mandatory Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-5-mandatory-food-labels.md) - [5.1.6 Optional Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-6-optional-food-labels.md) - [5.1.7 Marketing Influences](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-7-marketing-influences.md) - [5.1.8 End of Topic Test - Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-8-end-of-topic-test-food-choice.md) - 5.2 British & International Cuisines - [5.2.1 British Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-1-british-cuisine.md) - [5.2.2 Japanese Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-2-japanese-cuisine.md) - [5.2.3 Japanese Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-3-japanese-ingredients-and-dishes.md) - [5.2.4 Spanish Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-4-spanish-cuisine.md) - [5.2.5 Spanish Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-5-spanish-ingredients-and-dishes.md) - 5.3 Sensory Evaluation - [5.3.1 Taste Receptors & Olfactory Systems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-1-taste-receptors-and-olfactory-systems.md) - [5.3.2 Sensory Testing Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-2-sensory-testing-methods.md) - [5.3.3 Sensory Testing Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-3-sensory-testing-methods-2.md) - [5.3.4 End of Topic Test - Cuisines & Senses](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-4-end-of-topic-test-cuisines-and-senses.md) ### 6 Food Provenance - 6.1 Environmental Impact & Sustainability of Food - [6.1.1 Food Sources - Intensive & Organic Farming](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-1-food-sources-intensive-and-organic-farming.md) - [6.1.2 Food Sources - Genetically Modified Crops](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-2-food-sources-genetically-modified-crops.md) - [6.1.3 Food Sources - Reared Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-3-food-sources-reared-food.md) - [6.1.4 Food Sources - Caught Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-4-food-sources-caught-food.md) - [6.1.5 Food & The Environment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-5-food-and-the-environment.md) - [6.1.6 Food & The Environment 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-6-food-and-the-environment-2.md) - [6.1.7 Sustainability of Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-7-sustainability-of-food.md) - [6.1.8 Sustainability of Food 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-8-sustainability-of-food-2.md) - [6.1.9 End of Topic Test - Environmental Impacts](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-9-end-of-topic-test-environmental-impacts.md) - 6.2 Food Processing & Production - [6.2.1 Primary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-1-primary-food-processing.md) - [6.2.2 Primary Food Processing 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-2-primary-food-processing-2.md) - [6.2.3 Secondary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-3-secondary-food-processing.md) - [6.2.4 Fortification](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-4-fortification.md) - [6.2.5 Additives](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-5-additives.md) - [6.2.6 End of Topic Test - Food Processing & Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-6-end-of-topic-test-food-processing-and-production.md)