a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood, or hardwood charcoals

Cooking food in the steam from boiling water.

A rapid cooking method that uses high heat from a source located above the food.

cooking foods in hot fat or oil

a dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term is usually applied to meats, poultry and vegetables

To cook meat or poultry slowly over coals on a spit or in the oven, food is usually marinated with spices and tenderizes before it is cooked.

Food is completely submerged in water for even heat distribution.

covering small pieces of food with liquid and simmering until done

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.