Which dry cooking technique uses high heat and a small amount of fat with constant stirring in a wok?

• A. Stir Fry
• B. Steaming
• C. Terrine
• D. Stock

Answer: (A)

Stir-frying is a fast, high-heat dry-heat cooking method done in a wok, using only a small amount of oil and constant stirring or tossing. The wok’s curved shape concentrates heat and lets you move food quickly across the hot surface, so it sears rather than steams. Keeping the food in motion ensures even cooking and a crisp exterior while preserving texture and color.

This approach is different from steaming, which uses moist heat with no oil; terrine, a molded mixture often set and served cold or barely cooked; and stock, a simmered liquid used as a base rather than a finished dish. So the described technique is stir-frying.