Cooking food under direct heat.

• A. Steam
• B. Broil
• C. Boil
• D. Fry

Answer: (B)

Direct radiant heat heats the surface of food quickly from a nearby source, producing browning and a crisp exterior while the inside cooks. The method that uses this approach in most kitchens is broiling, where the food sits near the oven’s hot element (usually from above) so the heat radiates onto it. This gives a fast, high-heat cook that emphasizes surface caramelization and crust without submerging the food in liquid or fat. It’s different from steaming, which uses water vapor and moist heat with no direct radiant surface browning; boiling, where food cooks submerged in water; and frying, which relies on hot fat to cook by conduction and immersion rather than direct radiant heat. So broiling is the option that best matches “cooking food under direct heat” because the heat comes directly from the source onto the surface of the food.