1. Baking 9.

Simmering
This is cooking in an oven, as in bread,
cakes and cookies. Other foods like custard,
relyenong bangus, chicken, embutido, and
pudding are also baked.
This is cooking food in water or liquid
before it reaches its boiling point, as in
pasteurizing milk or cooking a soft-boiled
egg.

2. Boiling 10. Steaming

It is cooking food in liquid continuously
until bubbles rise on the surface. Examples
are sinigang, tinola nilaga, boiled rice,
etc.
3. Broiling
It is the same as roasting except that it
applies to small pieces of food such as small
fish or pieces of meat. It can be done in the
oven or over live charcoal.
4. Frying
It means cooking in fat. Butche, lumpia,
maruya, fish, chicken are usually fried.
This is cooking food by means of steam.
Puto bumbong, etc. are cooked by steaming.
11. Stewing
This is cooking slowly over low heat with
just enough water to cover the food. Tough
cuts of meat and dried beans are cooked by
stewing.
12. Toasting
This is browning dry pieces of food such as
of bread.

5. Pan-broiling
This is cooking with very little fat or even
no fat at all of pieces or slices of food like
bacon or hamburger. This is usually done in
a hot, non-stick pan or carajay.

6. Popping
This is heating kernels of corn or rice in a
covered pan, causing them to burst. They
suddenly open when slightly shaken over the
fire. Examples are popcorn and rice puffs.

7. Roasting
This is cooking food over live coals. A
whole dressed chicken, a well-cleaned pig
and calf, etc. is mounted on a long bamboo
pole and turned continuously over the coals
until done.

8. Sauteing
This is browning food in a small amount of
fat. To saut, a small amount of fat is heated
in a carajay. Garlic, onions, tomatoes, and
other ingredients are added to the fat
together with the other ingredients. It is
turned over frequently to prevent from
burning.