Concentration

The food item's "juices" are pushed inside, or concentrated in the item.

Roast

Cook in dry heat, without cover.

Grill

Cook on dry heat, on a grill. Most often on a BBQ.

Panfry

Cook in a pan, with little to no fat.

Deepfry

Cook immersed in fat.

Expansion

The food item's "juices" are released from the food item.

Poach

Cook immersed in a cooking liquid, such as water, stock, juice, or wine.

Steam

Cook only with the heat from steam.

Steaming is sometimes considered a cooking by concentration method as the intensity of the steam pushes the juices back inside the food item.

Mixed

This method mixes both concentration and expansion during the cooking process.

Braise

First colour the food item as if panfrying it, then add cooking liquid, cover and continue cooking.

Pot roast

Colour the food item (optional), don't add liquid, but cover and continue cooking.

Mixed mode

Very similar to braise, however the food items tend to be in smaller pieces, like meat diced in 2cm (1") pieces.