Deep-Frying. In deep-frying, the food is completely covered with fat. Many deep-fried foods are first coated with breading or batter to enhance moisture retention, flavor development, tenderness, browning, crispness, and overall appearance. Read more »

Pan-Broiling and Pan-Frying. Pan-broiling refers to placing food, usually meat, in a very hot frying pan with no added fat and pouring off fat as it accumulates. If the fat is not poured off, pan-broiling becomes pan-frying, which uses a moderate amount of fat (up to 1/2 inch deep), but not enough to completely cover the food.

Sautéing and Stir-Frying. These methods use the least amount of fat to heat the food. Stir-frying is predominantly used in Asian cooking; the pan is held stationary, while the food is stirred and turned over very quickly with utensils. Sautéing is done in a frying pan, a special sauté pan, or on a griddle. The foods most frequently prepared on a griddle with a little fat are eggs, pan-cakes, and hamburgers (with the fat derived from the meat itself).

Frying is heating foods in fat. Oils used in frying serve to transfer heat, act as a lubricant to prevent sticking, and contribute to flavor, browning, and a crisp outside texture. Read more »

Grilling is the reverse of broiling, in that food is cooked above, rather than below, an intense heat source (charcoal, wood, gas, or electric). Grilling over a pit is also known as barbecuing. The temperature is regulated by adjusting the intensity of the heat source, the distance between the food and the heat source, and by moving the food to different places on the grill.

To broil is to cook foods under an intense heat source. The high temperatures of broiling cook foods in approximately 5 to 10 minutes, so only tender meats, poultry, and fish are broiled; tougher foods require longer heating times. Read more »

Roasting is similar to baking except that the term is usually applied to meats and poultry. Roasted meats are often basted every 20 minutes or so to prevent the food from drying out. Read more »

Baking is the heating of food by hot air in an oven. The average baking temperature is 350°F (177°C), although temperatures may range from 300° to 425°F (149° to 219°C). Read more »

Examples of dry-heat preparation include baking, roasting, broiling, grilling, and frying. Higher temperatures are reached in dry-heat preparation than in moist-heat methods, because water can heat only to its boiling point of 212^oF (100^oC), or slightly higher under pressure, while ovens can reach up to 500^oF (260^oC).

Any food heated by direct contact with the steam generated by boiling water has been steamed. Cooked vegetables are at their best when steamed, because this method helps to retain texture, color, taste and nutrients. Read more »