This involves applying a dry convection heat to your food in an enclosed environment.

First the food is sauted or seared, and then simmered in liquid for a long period of time until tender.

This means cooking your food in fat

Here the food is part-cooked, and then immediately submerged in ice cold water to stop the cooking process.

This means cooking your food in water vapour over boiling water.

This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant heat.

This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.

is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F.

Where food is cooked in a frying pan with oil

where the food is browned on one side and then the other with a small quantity of fat or oil.

where you fry the food very quickly on a high heat in a oiled pan

Where the food is completely immersed in hot oil