Dry Cooking Methods

1. Baking

• Definition: Food is cooked by dry heat in an oven using convection currents.
• Guidelines:
• Arrange shelves and preheat the oven.
• Set the oven to the exact temperature in the recipe.
• Avoid opening the oven door unnecessarily.
• Time food accurately and test for doneness (e.g., tap bread to listen for a hollow sound).

• Advantages: ✓ Pleasant flavors develop. ✓ Gives food an attractive appearance. ✓ No fat added. ✓ Multiple items can be baked at once.
• Disadvantages: ✗ Can be slow. ✗ May dry some foods out.
• Suitable Foods: Vegetables (e.g., potatoes), bread, cakes, biscuits, buns, pies.

2. Grilling

• Definition: Food is cooked by radiation under a grill.
• Guidelines:
• Preheat the grill or barbecue (coals should be very hot).
• Turn foods frequently using tongs for even cooking.
• Check to ensure food is cooked thoroughly.

• Advantages: ✓ Pleasant flavours develop. ✓ Gives food a crisp texture. ✓ Quick method. ✓ Little loss of nutrients.
• Disadvantages: ✗ Only suitable for thinner cuts of meat. ✗ Requires constant attention.
• Suitable Foods: Vegetables (e.g., peppers), meat (e.g., steaks, burgers, sausages), fish.

3. Barbecuing

• Definition: Food is cooked on a wire rack over hot charcoal or gas.
• Guidelines:
• Ensure coals or grill are hot enough for cooking.
• Use tongs to handle food and check doneness.

• Advantages: ✓ Distinct smoky flavour. ✓ Fat content reduced during cooking.
• Disadvantages: ✗ Requires constant attention. ✗ Limited to thinner cuts of meat.
• Suitable Foods: Meat cuts, sausages, fish, vegetables.

4. Roasting

• Definition: Food is cooked in its own fat in an oven.
• Guidelines:
• Arrange shelves and preheat the oven.
• Calculate cooking time based on weight.
• Cover large joints with foil to prevent drying out.
• Baste food every 30 minutes.
• Use juices for sauces and gravy.
• Advantages: ✓ Meat and vegetables can be cooked together. ✓ Needs little attention during cooking.
• Disadvantages: ✗ Unsuitable for tougher cuts of meat. ✗ Meat can become dry.
• Suitable Foods: Vegetables (e.g., parsnips), joints of meat (e.g., leg of lamb), whole poultry.