Which cooking method uses dry heat in the oven and is typically performed uncovered?

• A. Roasting
• B. Sautéing
• C. Poaching
• D. Steaming

Answer: (A)

Roasting uses dry heat in the oven and is typically performed uncovered. Heavily rely on hot, dry air circulating around the food, which promotes browning on the surface (the Maillard reaction) and allows surface moisture to evaporate, giving a browned crust while keeping the interior tender. This method is especially suited for larger cuts of meat and vegetables where you want a developed exterior. Sautéing is done on the stovetop in a shallow pan with a small amount of fat, not in the oven. Poaching uses gentle, submerged moist heat in liquid, not dry air. Steaming relies on steam to cook, also a moist-heat method.