A) Bake		to brown food in a small amount of hot fat, then slowly cook it in moist heat.
B) Braise		to cook food over boiling liquid, but, not in the liquid.
C) Broiling		to cook food in a dry heat in an oven
D) Frying		to cook food in heated simmering liquid just until bubbles form slowly but do not reach the surface.
E) Microwave		to cook food quickly in a small amount of hot oil while stirring constantly.
F) Pan boiling		cooktop method
G) Roasting		to cook in hot fat or oil.
H) Simmer		to cook food by direct heat from above
I) Steam		to cook food in a dry heat in an oven
J) Stir-fry		to cook by tiny waves of energy in a microwave oven