Dry Cooking Methods PDF
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Summary
This document describes various dry cooking methods, including spit roasting, baking, grilling, microwaving, cooking au gratin, and roasting. It explains how each method works, the types of food they are best suited for, and the temperatures involved.
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Spit roasting involves cooking food, usually whole animals, slowly on a rotating spit. Baking involves cooking food like bread, pasta, cakes, biscuits and soufflé in the oven at medium tempera- tures. Grilling Involves cooking food like meat, fish and vegetables by radiant heat. Microwaving involves...
Spit roasting involves cooking food, usually whole animals, slowly on a rotating spit. Baking involves cooking food like bread, pasta, cakes, biscuits and soufflé in the oven at medium tempera- tures. Grilling Involves cooking food like meat, fish and vegetables by radiant heat. Microwaving involves cooking food with a high water content quickly by means of energy waves. It is also used to defrost or reheat food. Cooking au gratin involves cooking food like pasta, fish, sliced meat and vegetables quickly at high temperatures in a salamander, using fat to make a golden crust. Roasting involves cooking food like meat, fish and vegetables in the oven at high temperatures.
