Dry-Heat Cooking Methods Practice Tracker
Personal Information
Name: _________________________
Date Started: _________________________
Cooking Method Assessment
Rate your current comfort level with each method (1=Beginner, 5=Confident)
Sautéing
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Pan-Frying
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Stir-Frying
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Roasting
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Baking
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Grilling
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Broiling
- Current skill level: □1 □2 □3 □4 □5
- Goal skill level: □1 □2 □3 □4 □5
- Priority to improve: □Low □Medium □High
Equipment Inventory
Check what you have, circle what you need to purchase:
Sautéing & Pan-Frying
- □ Non-stick frying pan
- □ Stainless steel or cast iron skillet
- □ Spatula/turner
- □ Tongs
- □ Splatter screen
Stir-Frying
- □ Wok or large skillet
- □ Wooden or bamboo spatula
- □ Small bowls for prepared ingredients
Roasting & Baking
- □ Roasting pan
- □ Baking sheets
- □ Casserole dish
- □ Wire rack
- □ Meat thermometer
- □ Oven mitts
Grilling & Broiling
- □ Grill (gas, charcoal, or electric)
- □ Grill tongs
- □ Grill spatula
- □ Grill brush
- □ Broiler-safe pan
Cooking Method Practice Log
Sautéing Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Pan-Frying Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Stir-Frying Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Roasting Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Baking Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Grilling Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Broiling Practice
Date | Food Cooked | Results (1-5) | What Worked | What to Improve |
Temperature Control Practice
Visual Cues for Oil Temperature
Practice identifying these states and record your observations:
Date | Oil Type | Shimmer | Ripple | Smoke | Notes |
Meat Doneness Practice
Record your experiences testing meat doneness:
Date | Meat Type | Target Doneness | Method Used | Actual Result | Notes |
Cooking Method Challenge Projects
Check off as you successfully complete each challenge:
Sautéing Challenges
Perfect sautéed vegetables (crisp-tender with light browning)
Chicken breast with golden crust and juicy interior
Pan sauce using fond (browned bits) from sautéed protein
Quick sautéed greens (spinach, kale, etc.)
Pan-Frying Challenges
Crispy pan-fried fish fillets
Breaded chicken cutlets
Pan-fried potatoes with crisp exterior
Fritters or croquettes
Stir-Frying Challenges
Basic vegetable stir-fry with proper sequence
Protein and vegetable stir-fry with sauce
Fried rice using leftover ingredients
Stir-fry with proper timing for multiple ingredients
Roasting Challenges
Roasted chicken (whole or parts)
Roasted root vegetables
Roasted fish fillet
Sheet pan dinner with protein and vegetables
Baking Challenges
Baked casserole dish
Fish en papillote (in parchment)
Baked pasta dish
Baked fruit dessert
Grilling Challenges
Grilled vegetables
Grilled burger or steak
Grilled chicken pieces
Grilled fruit
Broiling Challenges
Broiled fish fillets
Broiled open-faced sandwich
Broiled fruit with topping
Finishing a dish with broiler for browning
Troubleshooting Log
Record problems encountered and solutions found:
Date | Cooking Method | Problem | Attempted Solution | Result |