cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
Baking
covering small pieces of food with liquid and simmering until done
Stewing
Food is completely submerged in water for even heat distribution.
Boiling
a dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term is usually applied to meats, poultry and vegetables
Roasting
A rapid cooking method that uses high heat from a source located above the food.
Broiling
To cook meat or poultry slowly over coals on a spit or in the oven, food is usually marinated with spices and tenderizes before it is cooked.
Barbecue
cooking foods in hot fat or oil
Frying
a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood, or hardwood charcoals
Grilling
Cooking food in the steam from boiling water.
Steaming