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Dry Cooking Methods

Dry Cooking Methods . Roasting . Roasting uses a minimum amount of fat or oil . Heat is provided through convection in the air currents circulating through the oven, as well as heat radiating from the oven walls Foods Suitable: red & white meats and vegetables. Baking .

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Dry Cooking Methods

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  1. Dry Cooking Methods

  2. Roasting • Roasting uses a minimum amount of fat or oil. • Heat is provided through convection in the air currents circulating through the oven, as well as heat radiating from the oven walls • Foods Suitable: red & white meats and vegetables

  3. Baking • Heat is provided by a combination of convection heat from the air currents as well as radiation. • Foods suitable: fish, fruit, egg custards, combination dishes, flour products

  4. Safety practices for roasting and baking • If the oven light does not come on immediately, turn it off for a few minutes to allow the gas to disperse before trying again • Avoid burns by using an oven mitt • Always open the oven door fully, so it does not close on your hand • Do not leave the door open, after you have finished, as someone may bump into it • Check the oven trays are in their rightful position before turning the oven on, as it will be too hot to do so later

  5. Grilling • The surface of the food is cooked by dry radiant heat and the interior is cooked by conduction • Equipment for grilling: charcoal grills, grills in domestic ovens, overhead grills or salamanders and small appliances • Foods suitable: meats, fish, vegetables and fruits

  6. Safety practices for grilling • Always leave the grill door open to avoid a build up of heat in the grill • The door of a combination cooker/grill should be closed during cooking as these ovens are designed with special fans and air vents to avoid a build-up of heat • Turn food with tongs, rather than a fork. The fork can pierce the meat and cause the meat juices and fat to splatter through the grill • Always check that the grill is turned off when you have finished using it

  7. Frying • Convection currents in the fat heat the outer surfaces of food, and the inner section is cooked by conduction as heat passes through the food. • High temperatures in frying allow food to develop a crisp exterior. • Coating the foods before deep-frying helps to protect the food from drying out, helps to give even browning, gives a crisp texture and adds flavour

  8. Smoke point: This is the temperature at which fats and oils begin to burn or denature • Methods of frying: dry-frying, shallow-frying, stir-frying, deep frying • Foods suitable for frying: meats, vegetables, fish and other foods such as eggs, omelettes and pancakes • Foods suitable for deep-frying: crumbed or battered fish, prawns, vegetable tempura

  9. Safety practices for frying • Be careful of hot fat. Use oven mitts to protect your hands • Never leave a pan unattended, as oil can ignite quickly • Do not heat beyond the required temperature • Keep pan handle turned to the side to prevent pan being knocked over • Make sure food placed in pan is dry, as it will spit otherwise • If fat/oil catches alight, don’t attempt to extinguish with water. Cover with a lid or fire blanket to cut off the supply of oxygen and extinguish the flame

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