Red Seal Cook Practice Exam

Which of the following is an example of a dry heat cooking method?

1. Boiling

2. Steaming

3. Roasting

4. Poaching

The correct answer is: Roasting

Roasting is classified as a dry heat cooking method because it involves cooking food in an oven or over an open flame, relying on hot air to circulate and cook the food. This method does not use any added liquids or moisture during the cooking process, allowing the food to develop a browned, flavorful exterior while retaining moisture inside. In dry heat cooking, heat is transferred to the food primarily through the air, as opposed to moist heat methods such as boiling, steaming, or poaching, where water or steam transfers heat. In boiling, food is submerged in water or broth, which constitutes a moist heat method. Similarly, steaming involves cooking food over boiling water, utilizing steam as the heat source, while poaching involves gently cooking food in a simmering liquid. Each of these methods focuses on moisture to achieve cooking results, contrasting with the dry heat approach of roasting.