Question

What type of method of dry heat cooking is the following: This method differs from pan-broiling in that a small amount of fat is added first, or allowed to accumulate during cooking. Pan-frying is for ground meat, small or thin cuts of meat.

Answer 1

The cooking method is pan-frying, which uses a small amount of added fat and is suitable for ground meat and small cuts of meat. It employs conduction for heat transfer but may increase the risk of cancer due to chemicals formed at high temperatures.

Step-by-step explanation:

The type of dry heat cooking method described is pan-frying. Unlike pan-broiling, pan-frying involves adding a small amount of fat, such as oil or butter, to the pan before cooking, or allowing fat to accumulate from the food itself during the cooking process.

This method is ideal for cooking ground meat, and small or thin cuts of meat. The added fat helps to transfer heat by conduction and enhances the flavor and color of the food. Although effective, cooking at high temperatures, as is common for pan-frying, can produce chemicals such as polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, which may increase the risk of cancer.