Simmer - Food cooked slowly and gently, just below the boiling point creating gentle bubbles, Frying - Frying is the cooking of food in oil or fat. Examples include Deep-fat frying and Pan frying., Stir- fry - Stir-frying is a technique for cooking meat and vegetables quickly, so that they retain texture and flavor., Steam - Foods cooked by vapors from boiling water such as broccoli, cauliflower, and fish., Moist Heat - Moist heat cooking methods include any techniques that involve cooking with moisture-whether it's steam, water, stock, wine or some other liquid., Boil - Food cooked in a liquid that has reached its highest possible temperature of 212 degrees F. and has rapid bubbles, Baking - Cooking sweet or savory items in the dry heat of an oven., Dry Heat - Dry heat cooking refers to any cooking techniques where the heat is transferred to the food item without using any moisture., Roast - Roasting meats, poultry, and vegetables with less intense heat and longer cooking time than the other dry-heat methods., Saute - Method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat., Pan Fry - Using enough oil to, at most, cover the food to be cooked only halfway., Deep Fry - Submerging food in oil heated between temperatures of 325 and 400 degrees. F., Poach - Cooking foods like eggs, fish, and chicken in liquid between 140 to 180 degrees F. ,

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