TLE

Grilling

Cooking food over direct heat, usually on a grill or griddle, to give it a charred and smoky flavor.

Roasting

Cooking food in an oven or over an open flame, usually at high heat, to brown the surface and cook the interior.

Baking

Cooking food in an oven using dry heat, commonly used for bread,

pastries, and cakes.

Boiling

Cooking food in hot water or other liquids at or near boiling point, used for pasta, vegetables, and soups.

Steaming

Cooking food by exposing it to steam, preserving nutrients and flavors, commonly used for vegetables and seafood.

Sauteing

Cooking food quickly in a small amount of oil or fat over high heat,

often used for vegetables and meats.

Frying

Cooking food in hot oil or fat, either shallow frying (pan-frying) or deep frying, to create a crispy texture.

Broiling

Cooking food by exposing it to direct heat, usually from above, in an

oven or broiler.

Poaching

Cooking food gently in liquid below boiling point, used for delicate

foods like eggs and fish.