Pre-PAC for Culinary Arts Practice Exam

Moist-heat cooking relies on water or steam to transfer heat into the food. Boiling immerses food in hot water, steaming heats food with rising steam, and poaching cooks food gently in a small amount of simmering liquid. Grilling uses dry heat from a hot surface or open flames, with little to no liquid involved, which dries and browns the exterior rather than cooking through water-based heat transfer. So grilling is not a moist-heat method.