| A | B |
|---|
| Broiling | Food is cooked directly over or under the source of heat |
| Baking and Roasting | food cooked uncovered in an oven |
| Boiling | heating liquid at a high temperature so that bubbles rise and break on the liquid surface |
| Steamering | heating a liquid to a temperature just below the boiling point untill bubbles barely break on the liquid surface |
| Braising | browning food in a small amount of fat, then simmering in very little added liquid |
| Stewing | similar to braising, but the food is cut into small pieces before it is stewed |
| Frying | cooking with fat |
| Deep-fat Frying | food is completely covered in fat |
| Pan Frying | food such as tender cuts of meat, fish, and eggs are fried in a skillet with a smaller amount of fat |
| Sauteing | thinly sliced vegetables such as onions are cooked in a very small amount of fat |
| Stir-frying | small pieces of food are stirred and cooked very quickly at high heat in very little fat |
