Dry Heat Methods
Roasting: To cook, uncovered on a rack in a roasting pan, in the oven.
Broiling: To cook by direct heat under the heat source in an oven, or directly under a gas or electric heat source.
Grilling: To prepare food on a grill over hot coals or other heat source.
Pan Frying: To cook in a heavy frying pan with butter, margarine, oil or shortening. Meat cooked to golden brown on both sides.
Moist Heat Methods
Braising: To cook slowly at a low temperature with a small amount of liquid in a tightly covered pan on the range top or in the oven.
Pot Roasting: To cook slowly, larger pieces of meat covered with a small amount of liquid in a pot, pressure cooker or oven.
Stewing: To cook slowly, smaller pieces of meat with liquid in a tightly covered pan on the range top, pressure cooker or oven.
To flavor food by letting it soak in a seasoned liquid.