Braise - simmer over low heat in liquid-water, broth, in a covered pot

Broil - cook with direct heat in the oven

Grill - cook with direct heat over hot coals

Panbroil - cook uncovered in a pre-heated nonstick skillet without added oil or water

Poach - cook gently in liquid, just below boiling

Roast - cook with dry heat in the oven

Saute - cook quickly in a small amount of fat, stirring so the food browns evenly

Simmer - cook slowly in liquid just below the boiling point

Steam - cook with steam heat over boiling water, or wrapped in foil over boiling water or on a grill

Stew - cook liquid, such as water, juice, wine, broth, or stock, in a tightly covered pot over low heat

Stir Fry - cook small pieces of meat poultry, fish, and vegetables in a small amount of oil over very high heat, stirring as you cook