Which cooking methods are categorized as dry heat methods for tender cuts of meat?

The correct answer highlights cooking methods that utilize dry heat, which is especially suitable for tender cuts of meat. Frying, broiling, and roasting are all techniques that rely primarily on direct heat or convection without the addition of water, making them ideal for achieving desirable flavors and textures in tender cuts.

Frying involves cooking food in hot oil, which imparts moisture while creating a crispy exterior. Broiling uses radiant heat from above, ideal for quickly cooking tender cuts while retaining juices. Roasting involves cooking in an oven at high temperatures, allowing the meat to develop a rich, caramelized exterior while keeping the interior moist and tender.

In contrast, the other options mostly encompass moist heat methods or combine dry and moist techniques, which are better suited for tougher cuts of meat that require longer cooking times to break down connective tissues. Understanding these cooking methods is crucial for selecting the proper technique to enhance flavor and achieve optimal texture in various types of meat.