HEAT COOKING TECHNIQUES

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Baking is cooking by dry heat in an oven without direct contact with a flame. this is usually done to bread, cake, biscuits, soufflés and oven-baked pasta.

Spit-roasting is a style of where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

HEAT COOKING TECHNIQUES

ROASTING

Roasting on the other hand, is cooking in an oven in direct heat . Typical roast dishes are meat , lange fish , potatoes and vegetables

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BAKING

MICROWAVING

Microwave cookery is cooking or reheating food using electromagnetic waves in a microwave powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.

Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

COOKING AU GRATIN

SPIT RIASTING

GRILLING

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill , a grill pan or griddle