cut into thin, flat pieces
sliced
cooked over fire or hot coals, usually on a metal frame
grilled
cooked in water that is boiling
boiled
to cook inside an oven, without using added liquid or fat
Baked
something cut into pieces with an axe, knife, or other sharp instrument
chopped
to cook food in an oven or over a fire
roasted
cooked in hot oil or fat
fried