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4. starts with dry-heat cooking (pan frying or sautéing) the meat to ensure proper caramelization. Once the meat is seared and slightly caramelized, liquid, such as a stock, is added until it reaches the bottom third of the product. The cooking process is continued—either in the oven or on the stove top—with frequent turning until the meat is soft and tender. Braising is especially useful for tougher pieces of meat.
7. uses very high heat with very little oil.
8. same as baking but with a little bit of oil
9. is the highest temperature for submersion (212°F).The water should have many large and vigorous bubbles.
10. is not considered a moist-heat method but rather a dry heat method because fat is used instead of water.

1. is the middle temperature range (185°F – 205°F).The water should have small bubbles breaking through the surface.
2. uses radiant dry heat from above the food being cooked.
3. is the lowest temperature method (160°F – 180°F). The water should show slight movement and no bubbles
5. is just like braising, except you cover the meat entirely instead of just the bottom third of it.
6. is noted for the flavors that is released from this rapid convection cooking. Grilling works best on smaller cuts of meat. Cast iron grills are preferred over stainless steel for the grill marks they leave on the food.
7. allows for higher temperature cooking with water (> 212°F). Steaming is used for its fast cooking times and moist-heat cooking nature.
9. uses the air to transfer heat to an ingredient. A home oven uses this cooking method which allows you to set very accurate temperatures and cook evenly over long periods of time.
11. uses medium-high heat with a good amount of oil to help prevent moisture from escaping.