HEAT TRANSFER

1. MOIST HEAT METHOD

1.1. BLANCHING

1.2. BOILING

1.3. BRAISING

1.4. POACHING

1.5. SCALDING

1.6. SIMMERING

1.7. STEAMING

1.8. STEWING

2. DRY HEAT METHOD

2.1. WITH FAT

2.1.1. SAUTÉING

2.1.2. PAN-FRYING

2.1.3. DEEP FRYING

2.2. WITHOUT FATS

2.2.1. ROASTING & BAKING

2.2.2. BROILING

2.2.3. GRILLING