Cooking food by hot air in an oven.

To cook food in a liquid that has reached its highest possible temperature of 212°F.

Food that is cooked slowly in a closed pot with a small amount of liquid.

To quickly cook food directly under a heat source.

Food cooked quickly above a heat source in a skillet or on a metal grate.

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

Cooking food quickly in a hot pan with little fat.

Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.

Foods cooked by vapors from boiling water.

A cooking method where food is cooked uncovered without adding any liquid or fat or cook in dry heat in an oven

A cooking method where food is cooked using a hot liquid, steam, or a combination of both.

Food cooked in an ungreased skillet

Food is completely covered in oil or fat to be cooked

A cooking method where food cooked in fat

Food is cooked in a skillet in a small amount of oil or fat

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.