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A combination cooking method achieved by using a dry-heat cooking method to sear small pieces of food, which are then cooked using a moist-heat cooking method until tender.

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A combination cooking method achieved by using a dry-heat cooking method to sear the food, followed by a moist-heat cooking method.

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A moist-heat cooking method that is gentler than boiling and good for delicate foods, such as vegetables, fish, and seafood.

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An aggressive moist-heat cooking method using hotter temperatures than both poaching and simmering.

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A moist-heat cooking method that is often used for cooking vegetables, soups, stews, and tough meats. The liquid used for simmering is hotter than that used for poaching. Simmering is performed with the temperatures ranging from 180 to 205 degrees Fahrenheit.

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Cooking food in liquid at a moderate temperature between 160 to 180 degrees Fahrenheit. This method employs the lowest temperature of all the moist-heat methods.

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A dry-heat cooking method that cooks food by submerging it in hot oil.

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A dry-heat cooking method very similar to sautèing, but using more fat.

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A dry-heat cooking method that cooks food quickly, in a small amount of fat, over high heat.

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A dry-heat cooking method performed in an oven at temperatures between 300 and 425 degrees Fahrenheit. It involves foods with less solid structures prior to cooking

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A dry-heat cooking method performed with food in an uncovered pan in a preheated oven at temperatures between 300 and 425 degrees Fahrenheit. It involves foods with solid structures prior to cooking.

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A dry-heat cooking method in which the direct heat source is located below the food.

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A dry-heat cooking method performed in the oven using a direct heat source located above the food.

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the transfer of heat through electromagnetic energy by the way if infrared waves and microwaves.

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takes place when heated particles in a gas or liquid flow from a heated area to a cooler areas, taking the heat with them

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the movement of heat from one substance to another by direct contact