Baking, barbequing, toasting, or roasting-if it's a dry heat cooking method, this high-energy guide has it. The essentials of wokking, sauteing, and vat frying get plenty of attention here, as well as a wide range of grilling and baking techniques. Focusing on choosing the proper utensils, being aware of color and texture, and maintaining nutritional value, the video also lays out safety tips for deep frying and other cooking approaches that use hot oil or gas ignition. All in all, this is an outstanding resource for secondary or professional courses, designed for both commercial and domestic settings.

Encoded with permission for digital streaming by Infobase on Feb. 14, 2006. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Dry Cooking Methods (0:40) -- Heat Transfer Methods (2:12) -- Baking (3:07) -- Roasting (2:49) -- Grilling, Broiling, and Barbecue (2:33) -- Dry Frying (2:34) -- Shallow Frying (7:05) -- Deep Frying (6:15) -- Wrap Up (0:13).