Cooking Methods

3.2. Dry Heat Cooking

1.       Baking: cooking food in dry heat without being exposed to a direct heat source, normally using an oven.

Considerations:

-          ensure the oven is pre-heated to the right temperature

-          avoid opening the oven once cooking has started

-          place the food at an appropriate level in the oven (i.e. not too near the bottom or the top)

2.       Dry Frying: cooking food in a pot or pan without any oil - plant, animal or synthetic fat - as a base.

Considerations:

-          avoid burning the food by keeping the heat at the right temperature

  

3.       Shallow Frying: frying food in shallow oil in a flat bottomed pan and flipping the food item from time to time to cook both sides. Filleted fish are commonly pan or shallow fried.

Considerations:

-          use a solid pan with a wide base so as to prevent it from falling over

-          warm the oil before putting any food in it

-          prevent oil from burning and smoking out the kitchen by ensuring that the temperature is not too high

-          avoid adding liquid to hot oil as it will spit and spray and could potentially burn someone

-          never leave hot oil unattended

 

4.       Deep Frying: submerging and frying food in very hot oil; normally within a deep fat fryer appliance.
Considerations:

-          ensure that the oil is boiling before putting food in it (between 160 and 190°C)

-          never leave hot oil unattended

-          in the event of a fire catching, smother it with a lid, blanket, sand or fire extinguisher (never use water!)

-          use a paper towel to get rid of any excess oil after removing the food from the oil

-          let the oil cool completely before discarding

 

5.       Grilling: cooking food using a grill. Food items are cooked using a grill, with heat coming from above or below.
Considerations:

-          pre-heat the grill before placing food under it

-          make sure that the food is not too greasy as excess fat may lead to fires starting

-          ensure the food is an appropriate distance from the grill (too close and it will burn, too far and it won’t cook)

-          always use heat-resistant, metal cookware (glass, plastic and other materials are not suited to withstand such high temperatures)

 

6.       Roasting: a cooking process that uses dry heat to cook food, most commonly in an oven. Some foods, which are not naturally oily, require fat or oil to lock in moisture.
Considerations:

-          ensure the oven is pre-heated to the right temperature

-          avoid opening the oven once cooking has started

-          place the food at an appropriate level in the oven (i.e. not too near the bottom or the top)