FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 4 : Methods of Food Preparation

Dry heat methods

In this either air or fat is used as the medium of cooking.

Air as medium of cooking

1. Grilling or boiling
2. Pan broiling or roasting
3. Baking
4. Sauteing
5. Shallow fat frying
6. Deep fat frying