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. .

Cooking Methods

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