FOOD TECHNOLOGY

Detailed explanation-1: -Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on fats and oil to act as the cooking medium.

Detailed explanation-2: -Sauteing. Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.

Detailed explanation-3: -Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow-and deep-frying, grilling, broiling, baking and rotisserie cooking.

Detailed explanation-4: -Sauté – A method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. It differs from frying only in that the pieces of food being cooked are usually small.

Detailed explanation-5: -Deep-frying, where the food is completely immersed in hot oil. Stir-frying, where you fry the food very quickly on a high heat in a oiled pan. Pan-frying, where food is cooked in a frying pan with oil; and. Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil.