Which term means to cook by dry heat, usually in the oven, with the food not covered?

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Multiple Choice

Which term means to cook by dry heat, usually in the oven, with the food not covered?

Explanation:
Roasting means cooking by dry heat in an oven with the food uncovered. The dry air surrounds the food, promoting surface browning and flavor development as moisture evaporates. This approach is ideal for larger or whole cuts and vegetables where you want a browned exterior and a juicy interior. Poaching uses liquid and moist heat, not dry heat. Sautéing is quick dry-heat cooking on the stovetop with a small amount of fat. Grilling uses direct heat over a flame or heat source, commonly outside the oven.

Roasting means cooking by dry heat in an oven with the food uncovered. The dry air surrounds the food, promoting surface browning and flavor development as moisture evaporates. This approach is ideal for larger or whole cuts and vegetables where you want a browned exterior and a juicy interior. Poaching uses liquid and moist heat, not dry heat. Sautéing is quick dry-heat cooking on the stovetop with a small amount of fat. Grilling uses direct heat over a flame or heat source, commonly outside the oven.

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