Which dry-heat cooking method involves cooking food in hot fat?

• A. Deep fry
• B. Deglaze
• C. Clarified butter
• D. Caramelization

Answer: (A)

Cooking in hot fat is deep frying. In this method, the food is fully submerged in hot oil, and the fat conducts heat quickly to create a crisp exterior while cooking the interior. It’s classified as a dry-heat method because the heat source is fat rather than water or steam.

The other terms aren’t cooking methods that involve fat: deglazing is a technique used after cooking to loosen browned bits with liquid to make a sauce; clarified butter is simply butter with solids and water removed, used as an ingredient or for sautéing, not a method itself; caramelization is the browning of sugars from heat, a chemical reaction that can happen during dry-heat cooking but isn’t a fat-based cooking method.