Sauteing: Uses conduction to transfer the heat from the hot pan to the food, a thin coating of fat in the pan is needed.
Pan-frying: The food should be partially submerged in fat. The heat is transferred through both conduction(hot pan to food) and convection(hot fat to food).
Deep-frying: Food is entirely submerged in hot fat. Heat is transferred through conduction of the hot fat.
Grilling: USA-The heat source from grilling comes from the bottom, or underneath the food. UK-The heat source comes from the top.
Broiling: The heat source from broiling is on top, or above the food.
Roasting: Basically the same as Baking. Generally speaking, meats, poultry, large fish, and vegetables are roasted. Heat is transferred to the surface of the food through the convection of hot air, and then penetrates the food through conduction.
Baking: Basically the same as Roasting. Baking is generally applied to breads, pastries and other sweet confections. Heat is transferred to the surface of the food through the convection of hot air, and then penetrates the food through conduction.
Types of Food Suited For Dry-Heat Cooking Methods:
Thin, tender cuts of meat such as chops, steaks, or cutlets.
Ground meats, seafood, vegetables.
Back to Cooking Methods.