Dry heat cookery methods

Gap-fill exercise

Fill in all the gaps, then press "Check" to check your answers. Use the "Hint" button to get a free letter if an answer is giving you trouble. You can also click on the "[?]" button to get a clue. Note that you will lose points if you ask for hints or clues!
Introduction
In cooking, there are some basic methods of that are used. These commonly used basic cooking methods are divided into two general . The groups are: Dry heat cookery methods and Moist heat cookery . The methods of cooking are divided into these two groups because of the way is cooked and the type of heat that is used. Let us have a look at the Dry Heat cookery methods.

Dry Cookery Methods
In dry heat cooking methods, the food being cooked not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking : baking, steaming, grilling, roasting. When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food. Heat applied directly to the food by way of convection thus making the food to get cooked. The action or movement of air around the food cooks it. Let us now have a look each of these cooking methods

baking_bread.jpgBaking
In baking method of cooking, the food is cooked using convection heating. The food is put an enclosed area where heat is then applied and the movement of heat within the confined space acts on the food that make it get cooked.

Steaming
To steam food, water added to a pot and then a stand placed inside the pot. The water level should be the stand and not above it. There is no contact the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact the food and the water inside the pot. This method of cooking for vegetables is very good as the food not lose its flavour and much of the nutrients are not lost during the cooking.

Grilling
There are two methods of grilling that used these days. One type of grilling is the one that is commonly used by the people in the village. This is when food cooked over hot charcoal on an open fire. The food placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills are inbuilt in stoves. In method, the griller, has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly.

Roasted_chicken.jpgRoasting
With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating heats up the juices inside the food, which then cooks the food. Again there very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so there is even heating applied all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly.