Which cooking method is classified as a dry-heat technique?

• A. Steaming
• B. Grilling
• C. Boiling
• D. Poaching

Answer: (B)

Dry-heat cooking relies on hot air, fat, or radiant heat to transfer heat to food, with little to no water involved. Grilling fits this because it cooks food over direct heat on a grate, using radiant heat from below (and some conduction through the grill) without submerging the food in liquid. Steaming, boiling, and poaching all rely on water or steam to transfer heat, so they’re considered moist-heat methods. That’s why grilling is the dry-heat technique.