Answer:
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.
Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking.
Explanation:
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