Title: Explain dry-heat cooking methods.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Explanation should include

- listing the different dry-heat cooking methods (i.e., roasting, baking, broiling, grilling, griddling, sautéing, 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?