Moist-heat cooking methods include which of the following?

• A. Baking, roasting, grilling.
• B. Sautéing, frying, searing.
• C. Griddling, broiling, pan-frying.
• D. Boiling, steaming, poaching.

Answer: (D)

Moist-heat cooking relies on water or steam to transfer heat to the food. Boiling fully submerges food in rapidly bubbling water, steaming cooks with heat carried by water vapor, and poaching gently cooks foods in liquid kept just below a simmer. These methods depend on moisture as the primary heat-transfer medium, which keeps foods tender and can be gentler than dry-heat techniques.

The other methods listed mainly use dry heat: baking and roasting rely on hot air in an oven; grilling, sautéing, frying, and searing involve direct contact with heat or fat rather than a water-based medium; griddling, broiling, and pan-frying also emphasize dry heat. That distinction is why boiling, steaming, and poaching are the moist-heat options.