Dry: No Fat
This method uses a heat source above the food and browns the top.
Broiling
A quick method that means “to jump” and uses little fat.
Sauteing
Cooks food at 185°F–205°F; bubbles just break the surface.
Simmering
This method is used for large cuts, first seared, then cooked with liquid.
Braising
This type of heat transfer happens when two surfaces touch, like a pan on a burner.
Conduction
Food is cooked on a rack over heat for a smoky, charred flavor
Grilling
Similar to sautéing, but done in a wok with high heat and constant motion.
Stir-Fry
Cooks delicate foods like fish or chicken in 160°F–180°F water.
Poaching
Involves bite-sized cuts fully covered in liquid after searing
Stewing
This method relies on circulating hot air or liquid to cook food more evenly and quickly.
Convection
This method surrounds food with hot, dry air in an oven
Roasting/Baking
This method uses more fat, often coats food, and creates a crisp crust.
Pan Fry
Combines steaming and simmering in acidulated liquid for small portions.
Shallow Poaching
A term for caramelizing tomato paste in a mirepoix.
Pince
In this type of heat transfer, there’s no physical contact—think infrared or broilers.
Radiation
This cooking method uses a hot, flat surface like a skillet
Griddling
This method submerges breaded or battered food completely in hot oil.
Deep Fry
A two-step process involving boiling then shocking in ice water.
Blanching
This alters the proteins, making it tough
Microwaving
This form of radiation heats food by agitating water molecules
Microwaves
These marks created by turning grilled food at 60 degrees enhance visual appeal.
Crosshatch
The moment food rises to the top of oil and turns golden brown is known as this.
Float
This method uses steam to cook food placed above boiling water.
Steaming
This low-temp method uses vacuum-sealed bags in water baths.
Sous Vide
The continued cooking of something after it is removed from the heat source
Carryover Cooking