Dry Heat Cooking Methods
Roasting
In this method, food is roasted in a heated tawa or frying pan without covering it. But roasting can be done with or without any medium of cooking. For the example- groundnut can be roasted with or without oil
Grilling/Broiling
Grilling or broiling refers to the cooking of food by exposing it to direct heat. In this method food is placed below or above or in between a red-hot surface.
Toasting
In this method the food is kept between two heated elements to facilitate browning or roasting on both sides.Eg: Bread slices can be toasted.
Baking
Baking is the method by which food is cooked by hot air. Country ovens and modern ovens are used for baking.Eg: Bread, cake, biscuits and meat can be for the example papads, corn, phulkas, chicken and fish.
Sautéing
It is a method of cooking or browning of food in a pan using a small quantity of butter, oil or ghee. Eg: Vegetables.
Frying
It is the process of cooking food in hot ghee or oil. Food can be cooked either by shallow frying or by deep frying .
1 Shallow frying
It means frying in little oil. For the example Omelette, cutlets.
2 Deep frying
It means immersing food fully in hot ghee or oil. Eg: Samosa, chips, Poori.
After using these method nutritional value of food
Grilling and Broiling
• B complex vitamins may be lost by using this method of cooking.
Roasting and baking
• Most vitamin losses are minimal except B vitamins
Sautéing
•Cooking for a short time without water prevents loss of B vitamins.
Frying
• Preserves vitamin B and vitamin C • Increases the amount of fibre in potatoes.
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