Cooking over or under a source of direct heat such as coals, a gas burner, or a glowing electric unit. Much of the heat is derived from radiant energy; some is conducted from the air and the broiler rack.

Cooking on a spit before an open fire or by covering with hot coals. Nowadays, the term is used synonymously with baking in meat cookery.

Cooking in an oven, whereby convection currents aid in heating the air and equalizing the oven temperature.

Is cooked in water at a boiling point. The presence of several bubbles of steam rising to the top and breaking indicates this temperature. And parboiling is the term for incomplete boiling in cooking in which the food is partly cooked. This approach will be used when another method is to be employed for the remaining cooking time, or when strongly flavored or other water-soluble elements will be removed and new water will be added for continued cooking.

Cooking in bath water that is just below the boiling point at temperatures ranging from 185 to 210 degrees Fahrenheit. (85 to 99 degrees Celsius). The appearance of steam bubbles that vanish before reaching the surface is an indication of this range.

It is boiling or simmering in water sufficient to cover the ingredients.

Water is heated to a temperature of 160° to 180°F (71° to 82°C). Small motionless bubbles appear in the bottom of the pan. Poaching is used to prepare delicate foods like fish and eggs.

Water is heated just below the boiling point not less than 180°F (82°C). It is characterized by gently rising bubbles that barely break the surface. Simmering is used for cooking tough cuts of meat to make it tender.

Water is heated to reach 212°F (100°C), a temperature at which water bubbles rapidly. The high temperature of boiling water is used to cook paste and tougher-textured vegetables like dried beans.

Refers to cooking in steam arising from added water.

Cooking with steam formed from the water originally present in food.

Cooking with steam under pressure; since the heat of vaporization does not escape, the temperature rises steadily to a high point. This type of cooking requires the use of a pressure cooker, a special type of cooking utensil.

Braising

Represents a combination of sautéing and subsequent cooking in a small amount of liquid in a covered utensil.

Fricasseeing

Is almost similar to braising. Braising and fricasseeing are in fact synonymously applied to meat and poultry.

Pot Roasting

Is the term commonly used when a large piece of meat is cooked by the preceding methods.