Roasting, The action of cooking something in an oven or over an open fire., Boiling, Bringing a liquid to the temperature at which it bubbles and turns to vapour., Chargrill , To grill food at a high heat to cook food over a charcoal or open fire., Casseroling , To cook slowly in a large deep pan or bowl in the oven., Grilling, A form of cooking that involves dry heat being applied to the surface of the food., Frying, The cooking of food in oil or another fat, usually in a shallow pan. , Au Gratin, Is to brown dishes, e.g. foods in cheese sauce, by intense heat from above., Steaming, To cook food, usually vegetables using vapour, helps preserve nutritional value, Poaching, Cook by simmering in a small amount of water., Baking, To cook food without direct exposure to a direct flame., Sauteing, To fry in very little oil over an intense heat or flame., Blanching, To scold food in hot water briefly before plunging into cold water or an ice bath., Stir frying, A Chinese technique where items are fried in very hot oil and tossed about..

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