Which of the following correctly matches a dry-heat cooking method with an example?

• A. Boiling is a dry-heat method
• B. Simmering is a dry-heat method
• C. Braising is a dry-heat method
• D. Roasting is a dry-heat method

Answer: (D)

Dry-heat cooking relies on hot air, fat, or an open flame to transfer heat to the food, often producing browning and deeper flavor. Roasting fits this approach because it cooks foods in an oven or over dry heat with little or no liquid, surrounding the food with hot air to brown and cook it.

Boiling and simmering use water to transfer heat, which is moist heat, so they’re not dry-heat methods. Braising also involves cooking in liquid, usually after browning, which makes it a moist-heat or combination method rather than purely dry-heat.