Culinary Fundamentals with

Lab
Lesson 5
 Definition:

Heat is transferred through hot

air or fat/oil.

Dry Heat Methods

This methods are suitable for
foods that are rich in protein
such as:

Meat, Fish, Seafood

As well as:

Where brown crust is desired.

Categorized into 2
Methods:
1. Hot Air – hot air, hot rod/plate, radiation
is used to cook food.

Baking, Grilling, Roasting

2. Fat/Oil –fat and oil serves the medium of

cooking.

Frying

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 Food is prepared by dry heat, typically in an
oven.

Temperature normally varies between: 120-

250 degrees celsius.

No additional fat is required to cook food.

Some examples of baked items are: Cakes,

Pastries, Pieces of Bread, Muffins, etc.

Baking
 GRILLING

Cooking by radiant heat or direct heat

-above, below of from the sides.

Grilling involves direct heating of the food on

a metal grill in the presence of burning coal or
wood

Best suited for: pork chops, seafoods,

hamburgers, hotdog, thin cut meats (since the
intensity of heat is high).

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 The food to be cooked is placed on a grill or grill pan.
Based on the direction of heat it may be of
3 types. Over heat, Under Heat, In between heat.
Under heat Grilling
Heat Source 3 Types of Grilling

Over heat- when the source of the heat is below the food.

In between heat
Heat Source
Heat Source
In between heat

Under heat- if the food is below the heat source.

Food

Grilling
In between heat- the heat source is on both sides and the
food is placed in between.

Heat Source
Over heat Grilling

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 Over heat grilling Under heat grilling

-the grill bars which are - In the US such under heat

under the food are pre- grilling where the food is
heated and brushed with grilled below the heat source is
fat/oil, to avoid the food called “Broiling”.
from sticking from the - The pen used for broiling is
grill bars. called “broiler pen”.

Equipment i.e. Salamander

 Grilling and Barbecuing
Similar term to grilling The difference
is “barbecuing”.

Sometimes the terms Grilling Barbecuing

are used
interchangeably.
Cooking of food which is hot and Cooking at low heat and slow
fast. process.

Temperature:: 260-290 degrees Temperature: 110 degrees Celsius.

Celsius.
It is done through Indirect heat
It is done through Direct heat
Heat sources: charcoal, wood
Roasting
Roast is to cook food such as
meat or vegetables in an
oven.

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Types of Roasting:
Oven roasting

It is considered a simple cooking method

because it generally uses a lower temperature
over a longer period of time.

Roasting Temperatures:

https://www.beefitswhatsfordinner.com/cooking
/oven-roasting-basics/oven-roasting-time-guidel
ines

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Spit Roasting THE FOOD IS COOKED
OVER A SPIT OR OPEN
FIRE.

IT IS A TIME-HONOURED
GRILLING METHOD
WHERE SKEWERED MEAT
IS SLOWLY ROTATED
OVER MEDIUM HEATED
CHARCOALS TO MAKE
THE MEAT TENDER AND
FLAVOURFUL.
Rottisserie
The more modern term for spit
roasting.

The meat is skewered into a metal rod

that slowly rotates automatically in
front of the heat that is produced either
by electric filaments or by gas burners.

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 The meat is first sauteed or seared
in a little butter/oil.

Then placed on a bed of root

vegetables covered in a deep pot,
without any or barely any liquid.

Pot Roasting
 SIMILAR TO POT
ROASTING

MEAT IS PLACED INSIDE A

CLOSED CONTAINER IN

Poeling MELTED BUTTER.

AS FOOD IS COOKED IN A
CLOSED CONTAINED THE
MOISTURE WILL BE
RETAINED AND WILL BE
COOKED IN ITS OWN
JUICES.
 Food is either partially or fully submerged
in fat/oil, until the food gets golden brown in
color along with crispiness and moist
interior.

Frying
5 Kinds of Frying
o Shallow Frying
o Deep Frying
o
Foods are partially immersed in hot fat that
rises only half way up the height of the food. o The process involves submerging a food
o Typically used to prepare fish, vegies, eggs and in extremely hot oil until it reaches a safe
minimum internal temperature
small portions of meat, like prime cuts of steak,
burger patties or chicken breasts, shallow
frying is probably the most common frying
method.

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o Stir frying
is a cooking technique in which ingredients are
fried in a small amount of very hot oil while
being stirred or tossed in a wok. The technique
originated in China and in recent centuries has
spread into other parts of Asia and the West.
o Sautéing
Sautéing is a basic cooking method that forms the basis
for many dishes (often soups and stews) by browning and
enhancing the flavour of ingredients.
To sauté means to cook small pieces of food over
medium-high to high heat until browned on the
outside and cooked through
It is a method of cooking that uses a relatively small
amount of oil or fat in a shallow pan over relatively high
heat
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o Pan frying or pan-frying

o is a form of frying food characterized by the use of minimal

cooking oil or fat, typically using just enough to lubricate the
pan. In the case of a greasy food such as bacon, no oil or fats
may need to be added.

o Pan frying takes place at lower heat than sautéing. This is

because the food to be pan fried – such as chicken breasts,
steak, pork chops, or fish fillets – is not cut into small pieces
before cooking.

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 Braising
The cooking of meat or vegetables by heating them slowly with oil and
moisture in a tightly sealed vessel.
Braising is a combination of covered roasting and steaming.
Stewing is an ancient form of combination
cooking which involves both dry and moist
heat. Small pieces of meat and/or
vegetables are often first browned and then
slowly cooked in a liquid until they become
fork tender.
Referrences:
• https://weberseasonings.com/tip/proper-cooking-methods-dire
ct-vs-indirect/

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Thank you