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

It is done with minimaamounts of fat over high heat.

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

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.

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

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

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

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

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

The food is completely submerged in a hot fat.

The food is usually placed in a separate steamer over hot liquid.

Food is completely submerged in the liquid and cooked until tender.

ffood is cooked in a thin layer of fat over medium-high heat.

It is similar to grill, except the heat source comes from the top.