Broiling- A method of cooking using direct heat, which is

much like grilling except that the heat source is over the
food instead of under it. Unlike methods that use
cooking oils, such as frying or sauteing, Broiling uses a
broiler pan and the heat source in the broiler to produce
a crispy outer surface while still allowing the interior to
reach a required degree of doneness as well as retain
juices without drying out. If a broiler pan is not available,
use a wire baking rack that is placed within a pan that
can catch the drippings. It would be wise to line the pan
with aluminum foil to assist with the cleanup following
the broiling.
This type of cooking is best for cuts of meat that are thin
and lean such as fish, meat chops, poultry cutlets, and
other similar items. However, if the cut is so lean that the
lack of fat results in a decrease of flavor, the food can
often be improved with the use of a glaze, a food paste
or a marinade.
From: https://www.recipetips.com/glossary-term/t--
33082/broil.asp
Grilling- A method that involves cooking food on a rack
over a heat source, usually a charcoal fire or ceramic
briquettes heated by gas flames. Direct heat quickly sears
the outside of food, producing distinctive robust,
roasted―and sometimes pleasantly charred―flavors and
a nice crust. If food is cooked over moderate heat, it
gains a crust as well as a smokier taste.
From: https://www.cookinglight.com/cooking-
101/techniques/cooking-class-grilling

Roasting- A dry heat method of cooking, where hot air

from an oven, open flame, or another heat source
completely surrounds the food, cooking it evenly on all
sides. Roasting is a great way to take advantage of the
extra flavor that a process called the Maillard reaction is
responsible for, giving roasted food its toasty brown
color and sweet, caramelized flavors. It’s a simple and
straightforward way to cook, letting the heat do most of
the work for you with little need to interfere.
From: https://www.jessicagavin.com/roasting/
Frying- the cooking of food in hot fats or oils, usually
done with a shallow oil bath in a pan over a fire or as so-
called deep fat frying, in which the food is completely
immersed in a deeper vessel of hot oil. Because the food
is heated through a greasy medium, some authorities
consider frying to be technically a dry-heat cooking
process.
The technique of frying is ancient, ubiquitous, and highly
versatile; it has been used since antiquity and in most
cultures to prepare meats and fish, vegetables, and
breads. This popularity, together with the fairly low cost
of large-scale frying, made fried foods staples of the late
20th-century fast-food industry.
From: https://www.britannica.com/topic/frying
Baking- A type of dry heat cooking, similar to roasting,
that’s done in an enclosed space such as an oven, not
over a direct flame. Most people think of roasting as
something that’s done to savory meats and vegetables,
while baking usually refers to desserts or savory dishes
using flour. Others use both ‘baking’ and ‘roasting’
interchangeably.
From: https://www.jessicagavin.com/baking/

Steaming- A moist-heat method of cooking that works by

boiling water which vaporizes into steam; it is the steam
that carries heat to the food, cooking it. Unlike boiling
food submerged in water, with steaming the food is kept
separate from the boiling water but comes into direct
contact with the hot steam.
Steaming has been used to make tough vegetables
tender and edible, improving the food we eat. It’s also an
economical and fast way to prepare food.
From: https://www.jessicagavin.com/steaming/
Poaching- A moist heat method of cooking by
submerging food in some kind of liquid and heating at a
low temperature. This is a technique that is used to cook
delicate proteins such as fish, chicken, and eggs, as well
as some fruits and vegetables.
Poaching works by allowing the proteins in the food to
break down without pulling moisture out of the food.
Because poaching uses a temperature that is even lower
than simmering, it is important to keep the heat low and
to keep the poaching time to a bare minimum, which
helps preserve the flavor and structure of the food.
From: https://www.jessicagavin.com/poaching/
Simmering- is a way to cook food gently and slowly. It’s
gentler than boiling but a little more aggressive than
poaching. Simmering refers to cooking food in liquid, or
even just cooking the liquid itself, at a temperature just
below the boiling point. It’s a little trickier than boiling,
only because it requires careful monitoring.
One of the most fundamental methods of moist-heat
cooking, simmering is using the heat of the liquid to
gently cook food. It’s less intense than boiling; because it
involves fewer bubbles, there’s less agitation, but just
enough to allow the flavors of the food mix with one
another.
From: https://www.jessicagavin.com/simmering/
Blanching- A cooking process in which a food, usually a
vegetable or fruit, is scalded in boiling water, removed
after a brief, timed interval, and finally plunged into iced
water or placed under cold running water to halt the
cooking process. Blanching foods helps reduce quality
loss over time. People often use blanching as a treatment
prior to freezing, drying, or canning—heating vegetables
or fruits to inactivate enzymes, modify texture, remove
the peel, and wilt tissue. Blanching is also utilized to
preserve color, flavor, and nutritional value. The process
has three stages: preheating, blanching, and cooling. The
most common blanching methods for vegetables/fruits
are hot water and steam, while cooling is either done
using cold water or cool air. Other benefits of blanching
include removing pesticide residues and decreasing
microbial. load. From:
https://en.wikipedia.org/wiki/Blanching_(cooking)#:~:tex
t=Blanching%20is%20a%20cooking%20process%20in
%20which%20a,Blanching%20foods%20helps%20reduce
%20quality%20loss%20over%20time.
Braising- It is a technique that uses both dry heat
cooking and moist heat cooking. First, the food is usually
seared at a high temperature to brown it and give it a
nice crust, then a small amount of liquid is added and the
temperature is turned down low, to cook for a longer
amount of time. Once the initial browning occurs, thanks
to the Maillard reaction, the food’s flavor is intensified.
When liquid is added, all that heat, moisture and cooking
time breaks down the connective tissues into gelatin and
softens muscle fiber for an incredibly moist and tender
dish.
Braising is the best way to coax as much flavor and
tenderness out of tough cuts of meat as possible. It
enhances the flavor of the food, and it improves the
texture of what is cooked, too.
From: https://www.jessicagavin.com/braising/
Stewing- A combination cooking method that uses small,
uniform pieces of meat that are totally immersed in
liquid and slowly simmered. In this case, the food and the
liquid are served together as one dish.
Stewing is a way to make tougher cuts of meats palatable
and tender. It’s also a way to retain the maximum
nutritional value of the food you cook. Stews also make
dried beans edible and soft.
From: https://www.jessicagavin.com/stewing/