Stir Fry - to cook food quickly in a small amount of fat over high heat while constantly stirring, Bake - to cook food in a closed oven without liquid for short periods of time, Braise - to sear food in hot fat, cook tightly covered in a small amount of liquid, and finish in oven or on stove top, Broil - to cook food by placing it below a direct heat source, Blanch - To cook food part way in boiling water then submerge in ice water to stop the cooking process, Roast - To cook food using indirect heat in a closed environment for longer periods of time, Simmer - to cook food submerged in liquid below boiling point (180-205 degrees), Boil - To cook food in liquid that has reached the boiling point (212+ degrees), Saute - to cook food quickly in a small amount of fat over heat, Deep Fry - to cook food by immersing it completely in hot fat or oil, Steam - to cook food over boiling water covered, Poach - to cook food submerged in liquid below boiling point (180 degrees), Stew - to sear bite size pieces of food then cover them in a liquid and simmer in a covered pot, Grill - to cook food by placing it above a heat source, typically coals or an open flame,

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