Which of the following is classified as a combination cooking method?

Braising is indeed classified as a combination cooking method because it utilizes both dry and moist heat in its preparation. This method typically involves first searing or browning the food at a high temperature in a small amount of fat, which is the dry heat component. Following this initial step, liquid is added, and the food is cooked covered at a lower temperature for an extended period, using moist heat. This technique helps to develop rich flavors and tenderizes tougher cuts of meat by allowing them to cook slowly in liquid.

Grilling, frying, and sautéing, while effective cooking techniques, primarily use either dry heat (grilling and frying) or a short combination of dry and moist heat (as in the case of sautéing, which traditionally focuses on high-heat cooking of small pieces of food in a small amount of fat without the prolonged moist heat aspect). Therefore, they do not fit the definition of a combination cooking method like braising does.