Roast - to cook by exposing food to hot, dry air - like an oven. Eg. Chicken , Bake - to cook by exposing food to hot, dry air - like an oven. Eg. Cake, Grill - to cook food over metal bars over radiant heat. Eg. Steak , Broil - Cooking by direct heat. The heat from the flame or element is directly above the food and the heat radiates down to directly cook the food. Eg.  , Fry  - to cook in a frying pan in less than 4cm of fat/oil. Eg/ Crumbed Steak , Sauté - to quickly toss in a small amount of oil on high heat. Eg. Onion and garlic , Pan/Shallow Fry  - which means to cook in a moderate amount of fat over a moderate heat. Eg, Chicken , Deep Fry - To cook by submerging in hot oil/fat. Eg, chips , Dry Fry - To cook something in a pan with no added fat. Eg. bacon (because it has its own fat), Stir Fry - This cooking method is done in a wok or a heavy, large skillet. In this, small pieces of food, THINLY sliced, are placed in a SMALL amount of hot oil and cooked over high heat., Sear - This is when you do not cook the meat all the way through, but simply brown it on the outside, to give it a better colour. Eg, meat before roasting/slow cooking it ,

Dry Cooking Methods

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