Question

Which of the following is not a dry heat method of cooking?
A. Baking
B. Poaching
C. Stewing
D. Blanching
E. Sauteing
Choose the correct answer from the options given below:

• A. A, B and C only
• B. B, C and D only
• C. C, D and E only
• D. A, C and E only

Hint:

A simple trick: If the method involves submerging food in water, stock, or using steam, it is "Moist Heat."
If it involves an oven, a grill, or oil in a pan, it is "Dry Heat."
Fats and oils are part of dry heat cooking because they can reach temperatures much higher than the boiling point of water.

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
Cooking methods are categorized based on how heat is transferred to the food.
Dry Heat Methods use hot air, metal, radiation, or fat to cook food without moisture (water/steam).
Moist Heat Methods involve water, liquid, or steam as the medium for heat transfer.

Step 2: Detailed Explanation:

• Dry Heat Methods:
1. Baking (A): Uses dry convection heat in an oven. No water is added to the medium.
2. Sauteing (E): Food is cooked quickly in a small amount of fat over high heat. Fat is considered a dry medium in culinary science because it doesn't involve water.

• Moist Heat Methods (The "Not Dry" ones):
3. Poaching (B): Food is submerged and cooked in a liquid (usually water, milk, or stock) at temperatures just below the boiling point. This is a moist heat method.
4. Stewing (C): Involves slow-cooking small pieces of food in a minimum amount of liquid (water/broth) in a covered pot. The liquid acts as the cooking medium.
5. Blanching (D): Food is briefly plunged into boiling water and then moved into iced water. Since it uses boiling water, it is a moist heat method.

Step 3: Final Answer:
The methods that use water or liquid as the medium are Poaching, Stewing, and Blanching.
Thus, B, C, and D are not dry heat methods.