Boil, To cook in a liquid that is bubbling rapidly and is greatly agitated. , Simmer, To cook in a liquid that is bubbling gently at a temperature of about 185○F to 205○F. , Poach, To cook in a liquid, usually a small amount, that is hot but not actually bubbling. , Blanch, To cook an item partially and briefly, usually in water but sometimes by other methods(as when French fries are blanched in deep fat)., Steam, To cook foods by exposing them directly to steam., En papillote, Wrapped in parchment paper (or foil)., Braise , To cook covered in a small amount of liquid, usually after preliminary browning., Roast & Bake, To cook foods by surrounding them with hot, dry air, usually in an oven., Barbecue, To cook with dry heat created by the burning of hardwood or by the hot coals of this wood., Smoke-roasting, A procedure done on top of the stove in a closed container, using wood chips to make smoke., Broil, To cook with radiant heat from above., Grilling, Is done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element. , Griddling, Is done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking., Pan-broiling, Is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface., Sauté, To cook quickly in a small amount of fat., Deglazing, To add wine or stock to a sauté pan after the food is sauteéd., Pan-fry, To cook in a moderate amount of fat in a pan over moderate heat., Deep-fry, To cook a food submerged in hot fat., Pressure-frying, Deep-frying in a special covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle..

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