1. Grilling		Breads, pastries and other sweet items
2. Boil		Food is submerged in liquid which is between 160-180F
3. Roast		Adding enough fat to a hot pan
4. Bake		It refers more to proteins and vegetables
5. Pan-Fry		Brown caramelized outside
6. Deep-Fry		Food is par-cooked followed by an ice-bath
7. Sauté		Heat source comes from the top
8. Sear		It gives ingredients the charred lines
9. Poach		Cooked in a thin layer of fat over medium-high heat.
10. Simmer		Food is submerged in liquid which reaches up to 212F
11. Broil		Food does not come in contact with the liquid
12. Steam		Tiny bubbles appear on the surface
13. Braise		Uses smaller ingredients
14. Stew		Pot roasts and poultry legs
15. Blanche		Crispy golden brown exterior, a fully cooked interior