barbequing Barbecuing refers to cooking food over flames or coals. (verb) Throwing hamburger patties on a grill is an example of barbecuing.

Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. The meaning of blanching is "to whiten", but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions).[1]

Boiling
Definition Boiling is the cooking of prepared foods in a liquid at boiling point. This could be water, court-bouillon, milk or stock. Examples of foods which you might choose to cook by boiling:
Stocks, e.g. beef, mutton, chicken, fish Glazes, e.g. fish, meat Sauces, e.g. brown, white, curry, jam Soup, e.g. tomato, lentil Eggs

Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled. Frying . To be cooked in a pan over direct heat in hot oil or fat.

to cook or be cooked in a pan or on a griddle over direct heat, usually in hot fat or oil a. a fried food b. fried potatoes

roast definition
transitive verb 1. to cook (something) with little or no moisture, as in an oven, over an open fire, or in hot embers: to roast a chicken, an ox, an ear of corn, etc.
. To cook with dry heat, as in an oven or near hot coals. 2. To dry, brown, or parch by exposing to heat. 3. To expose to great or excessive heat. 4. Metallurgy To heat (ores) in a furnace in order to dehydrate, purify, or oxidize before smelting. 5. Informal

Roasting
Definition Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.

Examples of foods which you might choose to cook by roasting:

Meat e.g. lamb (best end), beef (sirloin), pork (leg), veal (stuffed breast) Poultry and game e.g. chicken, duck, pheasant Vegetables e.g. potatoes, parsnips.

What is Sauting? Sauting is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sauting browns the food's surface as it cooks and develops complex flavors and aromas.

Sauting is a method of cooking food, that uses a small amount of fat in a shallow panover relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sauting is conduction between the pan and the food being cooked. Food that is sauted is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sauted, the saut is often finished by deglazing the pan's residue to make a sauce.

Steaming
Definition

Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure. Examples of foods which you might choose to cook by steaming:
Fish e.g. sole; Meat, e.g. tongue, ham and bacon Vegetables, e.g. almost all vegetables are suitable Sweet puddings, e.g. suet, sponge toast 1
(t st) v. toasted, toasting, toasts v.tr. 1. To heat and brown (bread, for example) by placing in a toaster or an oven or close to a fire. 2. To warm thoroughly, as before a fire: toast one's feet. Toast is bread that has been browned by exposure to radiant heat. This browning reaction is known as the Maillard reaction. Toasting warms the bread and makes it firmer, so it holds toppings more securely. Toasting is a common method of making stale bread morepalatable