ABSTRACT
Dry heat causes the food’s surface to have a crispy and crusty texture, brown surface, and tender and moist interior. A dry cooking method in which direct and intense radiant dry heat is transferred from a heat source located above the food. A process of removing the suspended substances that can lead to turbidity, taste and odor problems mainly in mainly liquid foods. Minced foods are usually prepared with a chef’s knife, food processor, or in the case of meat, by a meat grinder. A process of incorporation of gases in baked food products such as bread, muffins, pancakes, cookies, and meringue to increase volume. All leavening actions are mainly responsible for a good volume, a light and fluffy texture and a uniform whole structure of the final food products. Heat is transmitted through empty space to the foods by electromagnetic waves. Food is cooked slowly in liquid at a temperature of about 82°C–96°C.
