Dry Heat Cooking Methods

List 3 different dry cooking methods, explain the method, preparation of foods, the cooking process, suitable foods, utensils and eqipment, OHS and hygiene issues.

Grilling

Method:

• A quick, dry method, where food is cooked over or under radiant heat
• Heat may occasionally come from both top and bottom, or from the sides
• In commercial kitchens, salamanders are used to complete most grilling tasks
• Heated by electricity, gas, wood or charcoal

Suitable foods for grilling:

• Only tender foods should be used
• They need to be small and even in size, shape and thickness
• Meats, fish and vegetables can be grilled

Preparation of foods:

• Food needs to be close to room temperature
• Food needs to be mistened to prevent it from becoming dry while cooking.
• May be marinated before grilling
• Cut into even portions and trimmed
• Grills need to be preheat

The cooking process:

• If the heat source is above, food is cooked on trays that need to be greased
• The heat for grilling needs to be quite high in most cases
• Differemt types, sizes and shapes of food need different cooking times
• Food is lifted and turned using tongs
• Trellising may be employed during cooking to improve the appearance of meats
• It is vital that poutry is cooked all of the way through, as all parts need to be heated above 70C

Utensils and equipment:

• Salamanders, char-grills, flat top grills, barbecues and grilles or griddle plates.
• Utensils for grilling include tongs, pastry brushes, spatulas, and trays for holding food

OHS and Hygiene issues:

• Previous cooking needs to be regularly removed carefully when the grill is cold
• A grill should never be left unattended during cooking
• Use thick, dry oven mitts when handle trays and racks during grilling
• Turn grill off when not in use
• Wash grill with hot water and a detergent, rinse and dry

Roasting

Method:

• Using the heat of the oven to cook food
• Oven roasting relies on the radiated heat reflected from the surface of the oven to cook the surface of the food
• Conducted heat is transferred from the pan to the food from underneath
• Circulating air transfers heat by convection

Suitable foods for roasting:

• Good quality, tender meat; poultry, game and vegetables should be used
• Large joints of beef, pork, lamb and game.
• Vegetables can be parboiled before roasting
• Many vegetables can be roasted but they must be able to withstand heat
• Green leafy vegetables should not be used

Preparation of foods:

• If frozen food must be thawed completely before roasting to ensure accurate cooking time
• All food should be trimmed or cut to size if necessary
• Joints need to be tied, or placed into netting and poultry needs to be trussed
• Seasoning should be down before roasting
• Place poultry breast side down and joints need to be placed fat side up

The cooking process:

• Essential to choose the correct temperature for tjhe type of food, the shape and size, the quality of the products, the fat content, and the desired degree of doneness
• Roasting is done slowly to keep the food tender, retain the moisture content, and minimise waste
• Usually at 180C
• When roasting is initially placed in the oven the oven is usually hot for the first 15 to 20 minutes, allowing the outside to seal, retaining juices and colour
• Basting it done regularly to help retain the moisture of the product being cooked, and to improve the colour

Utensils and equipment

• Before roasting, ensure that the oven is large enough
• Adjust oven shelves while the oven is still cold
• Equipment such as, pots, roasting pans, trivets, thermometers, basting bushes, ladles and spoons, meat forks, carving trays and knifes

OHS and Hygiene issues

• The combination of heavy lifting and extreme heat requires proper lifting techniques
• Roasting pans can be difficult to wash. Extra care needs to be taken to ensure that all residue is removed