| A | B |
|---|
| Bake | to cook with dry heat, usually in an oven |
| Boil | to heat a liquid until bubbles rise constantly to the surface |
| Broil | to cook by direct heat, as in a broiler |
| Fry | to cook in hot fat such as grease |
| Melt | to heat a solid food, such as butter, until it becomes a liquid |
| Roast | to cook meat or poultry in the oven by dry heat |
| Barbeque | to roast meat slowly on a spit rack over heat-basting frequently with a seasoned sauce |
| Brown | to bake, dry or toast a food until the surface is brown |
| Brush | to coat food with butter, margarine, or egg-using a small brush |
| Cook | to prepare food by applying heat in any form |
| Saute | to cook in a small amount of fat |
| Simmer | to cook in liquid that is just below the boiling point |
| Steam | to cook over boiling water |
