DRY METHODS OF COOKING ... Food production

1. DRY METHODS OF COOKING
Antara Chatterjee
Swarnava Chattopadhyay
Anish Dadhich

2. HEAT TRANSFER METHODS :-
Conduction :-
Conduction transfers heat via direct molecular collision.
Convection :-
When a fluid, such as air or a liquid,
is heated and then travels away
from the source, it carries the
thermal energy along.
Radiation:-
The emission of energy as electromagnetic waves or as moving
subatomic particles.

3. Aims of Cooking:
1. Sterilization
2. Preservation
3. Digestibility
Objectives of Cooking:
1. Retaining nutritive value of the food.
2. Retaining the original colour of the food.
3. Prevent clash of flavours.
4. No under cooking or over cooking

4. INTRODUCTION TO DRY METHODS OF
COOKING :-
Dry Methods
Of Cooking
With Fat &
Oil
Without Fat
& Oil

5. DRY METHODS OF COOKING (WITH FATS &
OILS) :-
SAUTEING :-Sauteing requires a very hot pan. When
sauteing, it's important to heat the pan for a minute before
adding the food to the pan. Eg- sauteed vegetables , sauteed
prawns and sauteed meat.

6. DEEP FRYING :- Deep-frying involves submerging the
food in hot, liquid fat, it might take some time to get used to
the idea that it's actually a form of dry-heat cooking. Eg-
french fries, fish fry, fried chicken.

7. POELING :- Poeling is a specialized variant of French
Roasting, where the food to be cooked is placed in a closed
container and is Basted with Whole Butter (sometimes
including Herbs and Vegetable flavors).eg- poeling chicken.

8. DRY METHODS OF COOKING (WITHOUT FATS &
OILS)
Baking – Baking is cooking food by surrounding it with heat
and dry air which is usually done in an oven. eg- cakes , bread,
patties

9. ROASTING :-
Cooks food by surrounding them with hot dry air. Roasted foods
are often basted during cooking.
Types of Roasting :-
 Spit Roasting
 Pot Roasting
 Oven Roasting
 Tandoori

10. GRILLING :- Grilled foods are cooked by radiant heat from a
source loacated below the food. A charred or smokey flavour
resulting from the flarring of juices amd fats that render out
as the items cook. Eg- steak hot dogs and pork ribs

11. REFERENCE :-
www.thespruce.com
www.foodblog.com
www.foodies.com
THANK YOU….