Which cooking method improves heat distribution by circulating hot air with a fan?

• A. Steaming
• B. Convection
• C. Braising
• D. Grilling

Answer: (B)

Circulating hot air with a fan describes convection cooking. The fan moves the oven’s hot air around the food, creating a steady flow that carries heat from all directions to the surface. This reduces hot and cold spots, so food cooks more evenly and often a bit faster, with better browning and crisping as moisture is carried away from the surface. The other methods rely on different heat transfer ways: steaming uses steam, braising uses moist heat in liquid, and grilling relies on direct radiant heat rather than a built‑in fan circulating air. So the method that improves heat distribution by circulating hot air with a fan is convection cooking.