Simmer, Food cooked slowly and gently, just below the boiling point creating gentle bubbles, Grill, Food cooked quickly above a heat source on a metal grate, Microwave, Using radiation and waves of energy that move water and fat molecules to cook food quickly, Steam, Foods cooked by vapors from boiling water, Braise, Food sauteed or seared at high temperatures then cooked slowly in a closed pot with a small amount of liquid, Boil, Food cooked in a liquid that has reached its highest possible temperature and has rapid bubbles, Bake, Cooking food by hot air in the oven, Broil, Food cooked quickly directly under a heat source, Roast, Food that is cooked by hot air in an oven, uncovered, similar to baking, usually at higher temperatures, Saute, Food cooked quickly in a hot pan with little fat, Pan Fry, Food cooked in a minimal amount of fat over moderate heat, Deep Fry, Food submerged completely in oil, Poach, Cook food in water that is hot but not bubbling, Smoke, Food is exposed to smoke from burning or smoldering material like wood, Stew, Process of cooking food slowly covered in liquid, creates a thickened consistency, food and cooking liquid are served together.

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