What are the four main food preparation methods?

The four main food preparation methods encompass a variety of techniques used to cook and prepare food, each with distinct characteristics and applications. Boiling involves cooking food in water or broth at high temperatures, which is great for vegetables and grains that need quick cooking. Grilling applies direct heat to the food from below, imparting a smoky flavor and creating a nice char—this method is especially popular for meats and vegetables. Baking utilizes dry heat in an oven, ideal for preparing bread, pastries, and casseroles, offering even cooking and browning. Lastly, steaming cooks food with water vapor, preserving nutrients better than many other methods, making it a great choice for vegetables and delicate foods.

While the other options feature valid cooking techniques, they focus on different aspects of food preparation or contain less universally recognized methods. For instance, frying and sautéing both involve cooking with fat but are generally categorized under frying methods rather than standalone primary techniques. Canning and fermenting are more preservation methods than cooking techniques, and the other methods listed in different options may not be as versatile or commonly used as those identified in option B. Therefore, the methods in option B serve as foundational techniques in various culinary practices.