In Unit 11: Dry-Heat Cooking Methods, much to my shagrin, I learned that dry heat cooking methods encompass many of the most common cooking methods--from pan frying and sautéing to shallow and deep frying. I learned the proper way to pan fry, sauté, sear, stir fry, and sweat. And I even got to try my hand at pan tossing. This has proven to be something that I will have to master over time with practice.
As part of Unit 11, there was an graded activity that involved sweating minced garlic for a study in flavor development. I was then instructed to write my thoughts and observations on the results.