When meat is cooked by exposing it to an open flame, the method of cooking is called?

The method of cooking meat by exposing it to an open flame is called broiling. In broiling, the heat source is from above the food, which allows for direct exposure to a high-temperature flame. This method is known for quickly cooking the outer layer, creating a flavorful crust while keeping the inside tender and juicy. It is commonly used for cuts of meat such as steaks, chops, and chicken, where the intent is to achieve a nice sear and caramelization on the surface.

Pan-broiling, on the other hand, involves cooking meat in a skillet over direct heat but without additional fat, which differentiates it from broiling where the heat source comes from above. Sautéing involves cooking food quickly in a small amount of fat, typically in a skillet, and is not characterized by direct exposure to flames. Braising is a combination cooking method that usually involves searing meat first, followed by slow cooking in liquid, which is also quite different from the open flame method of broiling.