Culinary Arts Sophomore Dry Heat Cooking Techniques

Characteristics of broiling

1. Great for delicate items like fish 2. The rack of the broiler is adjustable 3. Good for melting cheese or toasting bread

Characteristics of grilling

1. High to moderate heat 2. Flavor! 3. Healthy

Characteristics of sauteing

1. It is quick 2. Do not overcrowd the pot 3. Watch your product

Characteristics of pan-frying

1. Moderate heat 2. Oil should go halfway up the pan. B/c of this, pan-fried food should be turned over to complete the cooking. 3. Use standard breading, then drain on paper towels to drain fat

Characteristics of roasting

1. Suitable for larger cuts of meat 2. Foods sometimes need to be basted 3. Searing the meat will add flavor

Characteristics of deep frying

1. Temperature is usually 350-375 2. Flavor 3. Unhealthy 4. Good for frozen food products

Characteristics of baking

1. Term used when making cookies, breads, etc. 2. Suitable for smaller items 3. Ingredients must be measured correctly because it cannot be adjusted afterwards

What is deep-frying?

A dry heat cooking technique that uses hot oil at 350 - 375 degrees that completely covers the food to cook.

What is pan-frying?

A dry heat cooking technique that uses oil that covers half the food to cook it

What is sauteing?

A dry heat cooking technique where food is cooked in a low sided pan with high heat and a reasonable amount of oil.

What is grilling?

A dry heat cooking technique where food is cooked with heat from underneath the food

What is broiling?

A dry heat cooking technique where the food is cooked with heat from above the food

Marking

A process to create distinctive grill lines on a food (both veggies and meats)

Baking usually refers to ________ and ________, while roasting usually refers to ________ and __________.

Baking - Breads and pastries Roasting - Meats and poultry

When baking meats, should meat size be big or small?

Baking usually refers to smaller cuts of meat, like chicken breasts, or roast. Larger items are typically roasting

What does basting mean and how is this relevant to roasting?

Basting means taking some of the juices that are released during the cooking process and pouring them back on the food. This is a good way to keep the food moistened.

Why is broiling good for toasting bread or melting cheese?

Because of the intense high heat from above

Sweating

Cooking in a little bit of oil over low heat to bring out the flavor and moisture in a food item

Why is broiling great for fish?

Fish can flake and be hard to handle when cooked. Broiling fish requires much less movement of the fish and damaging it then grilling it.

Why is deep frying good for frozen food products?

Frozen foods like mozzarella sticks sometimes come from the freezer to the deep fryer immediately. This makes it so less food goes bad faster.

Why is flavor a characteristic of deep frying?

Greasy foods taste better to many people, and frying foods gives it a nice crispy, and delicious taste

What is a hot spot on a grill?

Hot spots on a grill are parts of a grill that get hotter than others, which is where you have to watch your food to make sure it does not burn.

Why is it so important to watch your food when sauteing?

If you touch or flip the food too much can make the pan lose heat. But not moving the food will let the food burn. You have to get used to how long it is going to take in one place without burning the food.

Why should you have your food on moderate heat when pan frying?

If your temperature is too low, your food will not sizzle at all, the breading will absorb the oil and it will be greasy. Too high of heat could result in the oil catching fire

How does food cook quickly when sauteing?

Since this is a high heat technique, vegetables must be cut smaller and thinner so that the food doesn't burn and cooks quicker

Searing

The act of caramelizing, or browning the exterior of a meat product at the beginning or the end of the cooking process

Caramelization

The browning of natural sugars in foods

Carryover cooking

The extra cooking that a hot food item does even after being taken away from its heat source

Why is deep frying unhealthy?

There is a lot of extra calories and fat in deep fried foods

Why is an adjustable rack on a broiler helpful?

This brings the food closer or further away from the heat source. This is helpful if food is cooking slower or faster than desired

Why are pan-fried foods almost always breaded?

To protect the food from drying out and to make it crispier

Deglaze

To recapture the flavor left behind on a pan after cooking

What happens if you mess up a certain measurement in baking?

When baking, if you forget one ingredient or you but too much of something, it can mess up the rise or the taste that the baked good has.

Why is flavor a characteristic of grilling?

When the juices drop onto the hot surfaces or coal, the juice evaporates and the fats flame up, and causes the food to have a smoky flavor.

How is grilling a healthy cooking technique?

When you grill food, you are only using a little bit of oil, which is only a little bit of fat.

What does larger cuts of meats mean when roasting?

Whole chickens or whole pork loins. The food item will be in the oven for a longer period of time, so the temp of the oven should be moderated to avoid the outside of food to become overcooked before inside has been cooked.

What does high to moderate heat mean when grilling?

You have one side of the grill high heat and one side moderate, so that if one food product is cooking faster on high heat than another, you can move that to moderate heat while the other one catches up.

What happens if you overcrowd a pan that you are sauteing in?

You will lose heat, food will lose moisture and food will be sticky or wet

Roasting and baking

a dry-heat cooking technique in which the food is placed in a closed environment where the hot air is allowed to circulate around the food