Question

5. Differentiate between cooking by dry heat and cooking by moist heat. Give one
example of each
a fare​

Answer 1

Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat. Most often, this promotes the caramelization of surface sugars in foods.