Which dry heat cooking method uses a small amount of fat in a pan to cook food?

• A. Pan fry
• B. Sauté
• C. Deep fry
• D. Boil

Answer: (A)

Using a small amount of fat in the pan to cook food points to pan frying. In pan frying, a shallow layer of oil or fat sits in the pan and the food rests in it or near it as it cooks, which helps heat move to the food, browns the exterior, and creates a crisp texture without fully submerging the food. This is a dry-heat method because no water is involved.

This differs from sautéing, which uses even less fat and typically involves tossing small pieces quickly over high heat; deep frying submerges the food in a large amount of oil; boiling uses water, not fat. So the described technique best matches pan frying.