Restaurant

Simmer

Sauté

Bake

Boil

Steam

Stir-fry

Fry

Roast

Grill

Barbecue

to cook something liquid, or something with liquid in it, at a temperature slightly below boiling

to cook inside an oven, without using added liquid or fat

to reach, or cause something to reach, the temperature at which a liquid starts to turn into a gas

to fry small pieces of meat, vegetables, etc. quickly while mixing them around

to cook food in hot oil or fat

to cook food over fire or hot coals, usually on a metal frame

to cook food on a barbecue

to cook food in oil or fat over heat, usually until it is brown

to cook food in an oven or over a fire

to cook food using steam