Moist and Dry Heat Cooking Methods

What is the difference between moist and dry heat methods (give examples)?

Moist heat methods of cooking use a liquid cooking medium, usually stock, water, milk or fruit juice. The liquid cooking medium transfers the heat to the food, and cooks the food by convection. Examples: boiling, poaching, steaming, braising and stewing.

Dry heat methods of cooking use no liquid as a cooking medium. Heat is transferred by direct contact (conduction), rays going straight through the food (radiation), or heat moving through the air (convection). Examples: deep frying, shallow frying, baking, roasting and grilling.