types:

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baking

cooking by dry heat in an oven

browning, toasting

cooking to a brown crispiness over a fire or on a grill

broil, broiling, grilling

cooking by direct exposure to radiant heat (as over a fire or under a grill)

frying, sauteing

cooking in fat or oil in a pan or griddle

fusion cooking

cooking that combines ingredients and techniques and seasonings from different cuisines

braising

cooking slowly in fat in a closed pot with little moisture

poaching

cooking in simmering liquid

roasting

cooking (meat) by dry heat in an oven (usually with fat added)

boiling, simmering, stewing

cooking in a liquid that has been brought to a boil

percolation

the act of making coffee in a percolator

cuisine, culinary art

the practice or manner of preparing food or the food so prepared

shirring

baking shelled eggs

barbecuing

roasting a large piece of meat on a revolving spit out of doors over an open fire

dim sum

traditional Chinese cuisine; a variety of foods (including several kinds of steamed or fried dumplings) are served successively in small portions

haute cuisine

(French) an elaborate and skillful manner of preparing food

nouvelle cuisine

a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream

rechauffe

warmed leftovers

gastronomy

a particular style of cookery (as of a region)

type of:

change of state

the act of changing something into something different in essential characteristics