DRY METHODS OF COOKING ... Food production

DRY METHODS OF COOKING ... Food production

1. Food Production 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 :-

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….