The heat source comes from the bottom.

• pan-fry

• deep-fry

• sauté

• grill

It is generally the same as baking, but refers more to proteins and vegetables.

• bake

• roast

• poach

• fry

It is done with minimaamounts of fat over high heat.

• bake

• deep-fry

• sear

• simmer

It should be completely submerged in liquid that is between 160 and 180 degrees.

• poach

• sauté

• blanch

• roast

It is done by adding enough fat to a hot pan so that the fat comes up about half and inch up the side of the pan.

• pan-fry

• bake

• simmer

• deep-fry

The ingredient is first seared and then cooked in liquid, but it uses smaller ingredients like diced meats.

• broil

• stew

• sauté

• blanch

It is usually cooked with a liquid in a pot oon th stovetop. It is done over low heat and tiny bubbles.

• steam

• boil

• broil

• simmer

It is a combination of cooking method that first involves searing an item, then simmering it in liquid for a long period until tender.

• sauté

• steam

• braise

• sear

it is similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath.

• braise

• broil

• blanch

• simmer

It refers more to breads, pastries, and other sweet items.

• deep-fry

• boil

• bake

• steam