To cook ingredients in a hot pan with little oil, butter or other fat. Fish, meat, poultry and vegetables are often panfried.

To partly cook or boil food until partially done, particularly rice, pasta and hard vegetables such as potatoes and beetroot.

To cook food or ingredints in simmering liquid just before it reaches boiling point. As with eggs, meats, poultry, fruits or vegetables.

A method quite similar to braising but is applied to larger pieces of meat (such as whole chicken, beef or lamb) cooked in a a covered pot with flavourings, seasoning and very little water.

Food is cooked in a pressure cooker, at specific levels of pressure. Cooking food in this way allows the sealed steam from the liquid (under the locked lid) to increase its pressure and food is cooked in less time than conventional methods.

To mash and sieve food until it becomes a smooth and thick liquid. Particularly vegetables and fruits that are then used as a thickener or an added ingredient for flavour.