Blanching

Blanching is a food preparation technique used to keep vegetables or fruit flavorful and crisp. Vegetables or fruit are boiled for a short period of time and then immediately chilled in ice water. 

Braising

Braising is a method used to cook tough meats and crunchy vegetables. The meat is usually browned over high direct heat initially and then placed in a liquid that covers about half of the meat. A pan is then used to slowly cook the food until it is tender. Braising can be done on top of the stove or in the oven. 

Stewing

Stewing is similar to braising but usually calls for smaller pieces of food to be covered with a liquid. A stew is cooked just under the boiling point for an extended period of time.

Steaming

Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Once water is heated past the 212°F  mark, it stops being water and turns into steam.

Poaching

Poaching refers to cooking food in liquid that has a temperature ranging from 140°F. to 180°F. At poaching temperatures, the liquid won't bubbling at all.

Simmering

Simmering is distinguished by cooking temperatures that are a bit hotter than poaching from 180°F to 205°F. Here we will see bubbles forming and gently rising to the surface of the water, but the water is  not yet at a full rolling boil.

Boiling

Boiling is the hottest of these three stages, where the water reaches its highest possible temperature of 212°F. Its actually the method that is least likely to be used in cooking. Churning bubbles which is a characteristics of a rolling boil will often damage the food.