Poaching, Cooking foods gently in liquid for delicate foods, Baking, Dry heat circulates around the food, Steaming, Food is cooked over boiling water and cooked by hot vapor rather than direct immersion., Boiling, Food cooked in liquid over 100c., Simmering, Food is cooked in liquid below boiling, should be gently bubbling, Stewing, Food is cooked slowly in liquid which then forms the dishes sauce, Roasting, Slow cookery method using circulated dry heat to cook large joints of meat, BBQ, Food is charred and cooked often above coals., Grilling, Food is cooked by high heat from above, Stir frying, Food is cooked rapidly using only a little oil, Deep fat frying, Food is cooked submerged in hot oil, Sauteing, Food is cooked and softened in a little oil with the lid on, Pot roasting, Foods are all put into one pot, seared on a high heat, and then slowly cooked over several hours

Cookery processes

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