Bake- Cook in an oven. 

Barbecue- Baste meat from time to time with a highly-seasoned sauce as it cooks by direct heat over coals, in an oven or under a broiler.

Baste- Moisten food while it is being baked to prevent it from drying out. 

Blanch or Scald- Put boiling water over food or dip the food into boiling water and then into cold water. 

Boil- Cook in liquid until bubbles appear and rise to the top and break on the surface. 

Broil- Cook by direct heat. 

Braise- Brown meat or vegetable in a small amount of liquid. 

Fry- Cook in hot fat without cover. 

Fricassee - Cook by braising. 

Melt – Change a solid to liquid by boiling. 

Poach- Cook food in hot liquid just below the boiling point. 

Roast- Cook meat or poultry uncovered in oven without added moisture. 

Scald – Heat liquid in the upper part of a double boiler until tiny bubbles appear around the edge. 

Steam – Cook food by steam in a covered steamer rather than in boiling water. 

Steep – Cover tea leaves with boiling water and allow to stand, to extract the flavor, color, and aroma from the leaves. 

Simmer – Cook food just below boiling water. 

Sear – Brown meat quickly on all sides at high temperature to develop flavor and improve its appearance. 

Stew – Cook food for a long time in a small amount of liquid at simmering temperature.