Food is cooked in the dry heat of an oven (or on a spit) and basted with fat or oil during cooking to prevent it from drying out.
Food is cooked surrounded by the dry heat of an oven. Heat is transferred to the food from the hot air and the baking dish or tray to the food.
Food is cooked by dry heat radiated from a heat source above or below it. It is a quick method of cooking. It achieves a crisp brown finish without added fat or oil.
Food is cooked by immersing it in hot fat or oil at a temperature between 175°C and 195°C. The oil or fat completely covers the food. The food is quickly cooked and crisp.
Food is cooked in a shallow layer of hot oil or fat in a frying pan or on a grill plate. The items of food are usually cooked on both sides. This is also called pan frying.
Small, even-sized pieces of food are cooked rapidly in a small amount of hot fat or oil in a wok or pan by moving them continuously.