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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