To cook food in an open frying pan or over direct heat in very little fat, oil or butter and shaking the pan so that the food "jumps."

To cook liquids such as milk over a low heat until just below boiling point, it's also to loosend the skin of fruits and vegetables by dipping it in the water so they can be easily removed.

To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings.

To seal the surface and juices of meats, fish or poultry by cooking over a strong heat, this technique ensures that the flavour stays intact and moisture is kept in.

To pass or sieve dry ingredients such as flour or icing sugar through a sifter to remove larger pieces or lumps to lighten the texture.

Food is gently cooked at a low temperature in liquid just below boiling point so that it cooks with even heat without breaking up.

To cook covered food over boiling water on a rack or in a special steamer. This method keeps the texture, shape and nutritional value. Although this method uses more time to cook food, it is often an option as a healthier alternative because no fats or oils are used.

To quickly fry small pieces of meat or vegetables over very high heat in a wok or skillet, stirring constantly and rapidly. Traditionally used in Chinese and Japanese cooking.