Final answer:
The statement is false. Stewing refers to slow cooking in liquid at low temperature, while high-heat baking with little moisture describes techniques like roasting or baking. Convection is the movement of heat through fluids, as seen in heating soup or oatmeal.
Step-by-step explanation:
The statement that high-heat baking with little moisture is known as stewing is false. Stewing is a cooking method that involves slow cooking in liquid at a low temperature. This process allows flavors to meld and meats to become tender. In contrast, high-heat baking with little moisture refers to methods like roasting or baking, which involve cooking food in an oven using dry heat. These methods often result in browning and crispiness on the food's surface.
Convection is a different cooking process that can occur in both dry and moist heat methods. When referring to convection, it usually involves the transfer of heat by the movement of fluids (liquids or gases). As mentioned, you can see convection at work when heating oatmeal on a stovetop or boiling soup; hot material rises while cooler material sinks, creating a continuous circulation that evenly distributes heat.