Explain dry-heat cooking methods.

Explanation should include

• listing the different dry-heat cooking methods (i.e., roasting, baking, broiling, grilling, griddling, sautéing, smoking, pan frying, and deep frying)
• stating that dry-heat cooking is used for cooking tender products without added liquid
• identifying various products suited for dry-heat cooking.

Process/Skill Questions:

Thinking

• What are the nutritional implications of using certain dry-heat cooking methods?
• Why would deep-frying be considered dry-heat cooking?
• How is doneness determined when using dry-heat cooking methods?
• How does moisture affect dry-heat methods?

Communication

• How can the chef communicate the best dry-heat cooking methods for menu items to employees?

Leadership

• What factors should be considered when selecting a dry-heat cooking method?
• How does shape and texture influence the suitability of a dry-heat cooking method?

Management

• Why should a food service establishment offer food that is cooked in a variety of ways?