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Dry Heat Cooking

Dry Heat Cooking

Cooking method that works without the presence of moisture, relying on hot air or fat to transfer heat to foods.

Broiling

Cooking method that uses extremely high heat from above to cook food quickly, creating a crisp exterior and sealing in juices.

Grilling

Cooking method that uses radiant heat from below to cook foods quickly, creating desirable grill marks and charred flavor.

Roasting

Cooking method performed inside an oven using indirect heat from all sides, coaxing flavors out of meats and vegetables slowly.

Baking

Cooking method using indirect heat to surround foods, transforming wet dough or batter into firm-textured products like bread, pastries, and cakes.

Sautéing

Cooking method using a hot, shallow pan with a small amount of oil to cook food quickly and evenly, best for tender meats, poultry, and vegetables.

The three (3) Types of Cooking Methods

are dry heat cooking, moist heat cooking, and combination cooking