Question

1. cooking large pieces of food in some kind of fat, like butter or oil, is a dry cooking method that is referred to as what?

baking
roasting
panfrying
sautéing

Explanation:

To solve this, we analyze each cooking method:

• Baking: Uses dry heat (oven), often for batters/doughs, not large pieces in fat.
• Roasting: Cooks large food pieces (e.g., meats, veggies) in an oven, often with fat (butter/oil) as a dry - heat method.
• Panfrying: Usually for smaller pieces, uses more fat than sautéing, but the key here is "large pieces" and the method.
• Sautéing: Cooks small, uniform pieces quickly in a small amount of fat.

Roasting matches the description of cooking large food pieces in fat (like butter/oil) as a dry - cooking method.

Answer:

B. roasting