Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow

pan over relatively high heat.

Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the
boiling point of water

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat

Deep fat frying is a cooking method that can be used to cook foods such as fried chicken, French fries,
and potato chips. The process involves submerging a food in extremely hot oil until it reaches a safe
minimum internal temperature

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a
small amount of very hot oil while being stirred in a wok.

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries
heat to the nearby food, thus cooking the food.

Braising is a combination-cooking method that uses both wet and dry heat

Grilling is a form of cooking that involves dry heat applied to the surface of food

Blanching is a cooking process wherein 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.

A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food
typically by dipping, dripping, or with a sugar

Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all
sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.

Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.