Which cooking methods are included in moist heat cooking?

Moist heat cooking methods involve the use of water or steam to transfer heat to food. This cooking technique includes boiling, steaming, and poaching, as these methods rely on moisture to cook the food, which allows for a gentle heating process.

Boiling involves immersing food in bubbling water, steaming uses the steam produced from boiling water to cook food, and poaching gently cooks food in simmering liquid, often at lower temperatures than boiling. These methods help retain moisture, tenderness, and often enhance the food's flavors, which are essential characteristics of moist heat cooking.

The other options listed refer to different cooking techniques. Roasting and baking are dry heat methods, which cook food with hot air. Pressure cooking can use both moist and dry heat; however, frying is a dry heat method. Grilling and sautéing also involve dry heat, cooking food with direct contact to a heat source or in a small amount of fat. Understanding these categories of cooking methods is crucial in culinary practice, as it influences the texture and flavor profiles of dishes.