What is a defining feature of dry heat cooking methods?

Dry heat cooking methods are characterized by their use of heat without the addition of water or liquid. This technique relies on the direct application of heat to enhance flavors, create desirable textures, and often achieve browning through processes like roasting, baking, grilling, and frying. The absence of moisture allows for a concentration of flavors and the development of a crust on the surface of the food, which contributes to an appealing presentation and taste.

The other choices do not accurately represent the defining characteristics of dry heat cooking. The use of water or liquid is central to methods classified as moist heat cooking, not dry heat. Enhancing the moisture content of food is also contrary to the purpose of dry heat methods, which aim to achieve a more concentrated flavor and often result in drier textures. Finally, while high temperatures can be involved in dry heat cooking, it is not a defining characteristic; other factors, such as cooking time and the type of food being prepared, also play significant roles.