To quickly cook food directly under a heat source.

Cooking food by hot air in an oven

When food is cooked in fat

Cooking food by hot air in an oven.

Food cooked quickly above a heat source in a skillet or on a metal grate.

Foods cooked by vapors from boiling water.

Cooking food quickly in a hot pan with little fat.

To quickly cook food directly under a heat source.

Food cooked in fat

To cook food in water that has reached its highest possible temperature of 212°F.

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Food that is cooked slowly in a closed pot with a small amount of liquid.

Cooking food by hot air in an oven.

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

Foods cooked by vapors from boiling water.

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Food is completely covered in oil or fat to be cooked

To cook food in water that has reached its highest possible temperature of 212°F.

To quickly cook food directly under a heat source.

Food cooked in fat

Food is completely covered in oil or fat to be cooked

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

To quickly cook food directly under a heat source.

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

Cooking food by hot air in an oven.

To quickly cook food directly under a heat source.

Foods cooked by vapors from boiling water.

Foods cooked by vapors from boiling water.

To quickly cook food directly under a heat source.

Cooking food quickly in a hot pan with little fat.

Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

To cook food in water that has reached its highest possible temperature of 212°F.

Food cooked quickly above a heat source in a skillet or on a metal grate.

Food cooked in fat

Food cooked in an ungreased skillet

Cooking food by hot air in an oven.

Food is completely covered in oil or fat to be cooked

Cooking food quickly in a hot pan with little fat.

Foods cooked by vapors from boiling water.

Food cooked quickly above a heat source in a skillet or on a metal grate.

Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.

To cook food in water that has reached its highest possible temperature of 212°F.

Foods cooked by vapors from boiling water.

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

Food cooked in an ungreased skillet

Cooking food by hot air in an oven.

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

Food is cooked using a hot liquid, steam, or a combination of both.

Food cooked in fat

Transferring heat through a solid object into food

Transferring heat through a liquid or air into food

Transferring heat by infrared waves that heat up what they come into contact with