| Baking - dry heat in the oven |
| Boiling - immersing the food in liquid over sufficient heat to
keep the liquid boiling (bubbles coming to surface in a vigorous
way than simmering) |
| braising - cross between stewing and roasting. Meat on abed of
vegetables with a liquid surrounding in a covered container in the
oven. |
| Casserole - slow cooked in over, in covered casserole dish. |
Frying - cooked in hot oil or fat in an open pan.
Shallow frying
- in a frying pan and
deep frying in either a chip pan or a deep
fat fryer. |
| Grilling - cooked under a grill - quick method of cooking for thinnner
sections of food |
Poaching - cooked gently in water
Eggs can be poached in a pan of water (Takes some swirling and a
touch of vinegar I think) but can also be poached in an egg poacher
- shallow cups placed in a pan of water |
| Pressure cooking - cooked under steam pressure to a higher temperature
producing a shorter cooking time needed |
| Roasting - cooked in a small amount of fat in a hot oven |
| Simmering - a gentle bubble below boiling point - cooking in liquid
over heat. |
| Steamimg - cooking by application of steam. Either in a proper
steamer or on an upturned bowl in a covered pan of water |
| Stewing - cooked in liquid which food is then served in - usually
in pan to distinguish it from casseroling. |
| barbq'ing - cooking over a live fire outside. |
| Microwaving - cooking by application of microwaves in a device
known as a microwave oven |
