CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300 F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat.

Detailed explanation-2: -Roasting. Roasting is usually done in the oven, which allows the dry heat to circulate and evenly cook the food. Roasting is different than baking because it usually requires a high temperature at the start of cooking so that you get a crisp, brown surface.

Detailed explanation-3: -Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.

Detailed explanation-4: -Moist heat cooking uses liquid or steam to transfer heat to food. Three popular techniques are braising, steaming, and poaching. Each technique uses liquid or vaporized heat to gently cook food and soften connective tissue.

Detailed explanation-5: -Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on fats and oil to act as the cooking medium. In dry-heat methods that don’t use fat-like grilling and roasting-food is cooked either by direct or indirect application of radiant heat.