Moist-heat cooking methods are characterized by which of the following?

• A. Boiling, steaming, and poaching.
• B. Dry air, high flame, and direct heat.
• C. Browning meat in a dry pan.
• D. Cooking in a sealed oven.

Answer: (A)

Moist-heat cooking relies on water or steam to transfer heat to the food, which keeps temperatures near the boiling point and helps foods stay tender and moist. Boiling, steaming, and poaching are classic examples because the heat is carried by hot water or steam rather than by dry air or fat. This contrasts with dry-heat methods that rely on air or fat for heat transfer and promote browning. While cooking in a sealed oven can involve moisture if liquid is present, the key feature of moist-heat methods is the use of water or steam to cook.