BARBEQUE. To cook with dry heat created by the burning of hard wood or by hot coals. Also to cook over hot coals or grill, often with a season marinade or basing sauce.
BLANCH. To cook an item partially and very briefly in boiling water or in hot fat.
BOIL. To cook in water or other liquid that is bubbling rapidly, about 212 degrees (100 Celsius) at sea level and at normal pressure.
BRAISE. To cook with radiant heat from above.
DEEP FRY. To cook submerge in hot fat.
DEGLAZE. To swirl a liquid in sauté pan to dissolve cooked particles of food remaining on the bottom.
GLAZE. To give shine to the surface of food by applying a sauce, aspic, sugar, or icing, and / browning or melting under a broiler or in an oven
GRIDDLE. To cook on a flat, solid cooking surface called a griddle.
GRILL. To cook on an open grid over a heat source.
PAN FRY. To cook in moderate amount of fat in an uncovered pan.
( En )WRAPPED in paper or foil for cooking to enclosed food is steamed on its on moisture.
PAR BOIL. To cook partially in boiling water or simmering liquid.
POACH. To cook gently in water or liquid that is hot but not actually bubbling. 160 degrees to 180 F, (85 – 96 C)
ROAST. To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire.
SAUTE. To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan.
SEAR. To brown the service of a food quickly at a high temperature.
SIMMER. To cook in water or liquid that is bubbling gently, 185 – 205 F. (85 – 96 C).
STEAM. To cook with direct contact with steam.Stew. To simmer or braise a food or foods in a small amount of liquid, which is usually served with food as a sauce.
STIR FRY. To cook quickly in a small of fat by tossing cut – up foods in a wok or pan with small spatulas or similar implements. Similar to sauté except the pan is stationary.
SWEAT. To cook slowly in fat without browning, sometimes under a cover.