Which of the following methods is considered a dry heat cooking method?

The choice of sautéing as a dry heat cooking method is appropriate because it involves cooking food in a small amount of oil or fat over relatively high heat. This method allows for the Maillard reaction to occur, which results in browning and the development of rich flavors, a characteristic of dry heat cooking. Sautéing is often used for vegetables, meats, and seafood, allowing them to cook quickly while retaining moisture and nutrients without the direct use of water.

In contrast, boiling, steaming, and poaching are all methods that involve moisture, either through water or steam, which classifies them as wet heat cooking methods. Boiling submerges food in water or broth at high temperatures, steaming uses steam from boiling water to cook food, and poaching gently simmers food in water or broth at a lower temperature. These methods do not create the same flavor development associated with dry heat, as they primarily focus on cooking food through moisture rather than direct heat and fat interaction.