similar to baking but often at higher heat; used for meats and vegetables

(a)  

Direct heat from below; used to create a charred flavor for meats and vegetables

(a)  

Direct heat from above; used to create a charred flavor for meats and vegetables

(a)  

Cooking in a small amount of hot fat with constant movement

(a)  

Cooking with lots of fat and less movement

(a)  

Food is submerged in hot oil for crisp texture

(a)  

Heating liquid to boiling point

(a)  

Heating liquids to stay below boiling point

(a)  

Gentle cooking in liquid below a simmer

(a)  

Uses vapor to cook food without submerging it in water

(a)  

Briefly boiling food, then plunging into ice water to stop cooking

(a)  

Sear food first, then cook slowly in liquid

(a)  

similar to braising, but uses small cuts of meat and more liquid

(a)