Which of the following are methods of cooking by dry heat?

Cooking by dry heat involves methods where food is cooked without the direct application of moisture, allowing for browning and flavor development through evaporation. The correct option highlights various techniques that fit this definition.

Grilling is a direct heat method that cooks food quickly by exposing it to high temperatures from below, creating a charred exterior while keeping the inside moist. Broiling is similar but involves heat from above, effectively cooking and browning the food. Roasting entails cooking food evenly in an oven, often allowing fats to render out which adds flavor. Baking, on the other hand, relies on the ambient heat of the oven to cook foods, such as bread and pastries, and typically uses dry heat to achieve a desirable texture.

In contrast, the other options include cooking methods that utilize moisture or wet heat. Boiling, steaming, braising, frying, sous vide, microwaving, sautéing, poaching, stewing, pressure cooking, simmering, and confit all involve some degree of liquid or steam to cook the food, which moves them outside of the dry heat cooking category. This distinction is essential for understanding different cooking techniques and their effects on flavor, texture, and moisture content in food preparation.