Name _____________________________________________________ Date ____________

Dry Cooking Techniques

READING ACTIVITY 15.2
Directions: Fill in the blanks with the definition as you read the section in the green textbook.
Baking and Roasting
To bake, you use dry heat in a closed environment, usually an oven. No fat or liquid is added
1. Baking:
to the cooking process.
_________________________________________________________________________
2. Carryover Cooking: A large food product will continue to cook
_________________________________________________________________________
for 5 to 15 minutes after you remove it from
3. Roasting: the oven.
Like baking, roasting uses dry heat in a
_________________________________________________________________________
To sear mean7s to
4. Searing: quickly brown the closed environment to cook food.
_________________________________________________________________________
outside of
Sautéing and Stir-Frying
food at the start of the a quick, dry cooking
1. Sautéing:
cooking process. technique that uses a small amount of fat or
______________________________________________________________________
oil in a shallow pan to cook foods.
2. To Sauté: (list the steps)
During sautéing, you will want to seal the surface of the food. To do this, preheat a
a) __________________________________
pan on high heat, then add a small amount of c)fat
_____________________________________
or oil. Add the food when the fat or oil is
heated and nearly smoking. Do not overcrowd
b) __________________________________ d) the pan. Doing so will lower the
_____________________________________
temperature of the food, and it will not cook properly. After the food is sealed, lower the
3. Stir-Frying
temperature so that the food cooks evenly throughout. Foods may need to be turned in
______________________________________________________________________
the pan while they are sautéing.
4. To Stir-Fry: (list the steps)
Stir-frying is a dry cooking technique that is similar to sautéing. When stir-frying, you use
a) __________________________________ c) _____________________________________
a wok. A wok is a large pan with sloping sides. Stir-fried foods require less cooking time than sautéed
foods. Vegetables and tender, boneless meats
b) __________________________________ are often stir-fried. To stir-fry, place a wok over high heat,
d) _____________________________________
add a small amount of fat, and then add small pieces of food. Because of the wok’s size and shape, it is
Pan-Frying and Deep-Frying
important to constantly stir the food as it cooks.
1. Dredging:
Dredging One way to prepare foods for frying is to dredge them. Dredging means to coat foods with flour or finely ground
______________________________________________________________________
crumbs.
2. Breading:
Breading Another way to add texture and flavor to fried foods is to add a breading, or a
______________________________________________________________________
coating made of eggs and crumbs.
3. Batter:
Batter Another tasty way to prepare fried
_________________________________________________________________________
foods is to batter them before frying them. This

Grilling and Broiling adds texture and flavor. Batter is a semiliq-

uid mixture that contains ingredients such as

flour, milk, eggs, and seasonings. Dip the food

into the batter immediately before frying.
1. Grilling: Many commercial kitchens use gas, elec-
________________________________________________________________________
tric, charcoal, or wood-fired grills. Grilling is
2. Crosshatch Markings:
______________________________________________________________________
often used for tender foods that cook relatively
3. Using a Griddle:
A griddle is a flat, solid plate of metal with
_______________________________________________________________________
a gas or electric heat source.
4. Broiling:
Broiling means to cook food directly
_______________________________________________________________________
under a primary heat source.