Which cooking method Roasting?

• A. Boiling
• B. Vacuum packing
• C. Cold storage
• D. Roasting

Answer: (D)

Roasting uses dry heat to cook food, typically in an oven or over radiant heat, surrounding the food with hot air so its surface browns and flavors develop. This browning comes from the Maillard reaction and creates a tasty, textured crust. The question is asking which method describes roasting, and the method that fits is cooking with dry heat in this way. Boiling, by contrast, uses moist heat with water, not dry heat. Vacuum packing and cold storage are preservation methods, not cooking methods, so they don’t describe roasting either. Roasting is commonly used for meats, poultry, and vegetables and is often done with a little fat to aid browning.