Which method uses dry heat and long, slow cooking in liquid until tender?

• A. Sauté
• B. Braising
• C. Poaching
• D. Roasting

Answer: (B)

Braising combines dry heat with long, slow cooking in liquid to tenderize tougher cuts. It begins with browning the food in dry heat to develop rich flavor through caramelization, then adding liquid and cooking gently, covered, for an extended time. The slow simmer in liquid breaks down connective tissue, yielding tender meat and a savory sauce. This makes braising distinct from sautéing (quick, dry-heat cooking with little or no liquid), poaching (food fully submerged in liquid at low temperature without initial browning), and roasting (dry heat in an oven with little to no liquid).