The basic cooking methods are;
Broil- Cooking food directly underneath the heat source( in the oven, that is)
Braise-browning the meat in oil or other fat then cooking slowly in liquid
Grill-using a gas or charcoal grill to cook meat on top of the heat source. This can also be done indoors on the stove with a grill pan
Microwave-used to thaw meat quickly or reheat leftover meat. Not used to cook fresh meat, as it makes the meat tough
Oven Bag- A bag used to cook meats in a roasting pan in the oven. This allows the meat to cook more quickly
Roast- Cooking meat uncovered in the oven, in a metal roasting pan
Saut`e- Cooking food in a small amount of oil in a skilet or saut`e pan over direct heat
Sear- Sealing in a meats juices by cooking it quickly under very high heat
Skillet Cooking- Using a skillet or frying pan to to cook meat on a stovetop
Stir-Frying- Cooking meat that is cut into strips in a small amount of oil. In a deep pan or wok using wooden or metal utensils
Stew- Cooking less tender cuts of meats in a small amount of liquid
