cooking methods

Cooking Method	Definition	Picture
Baking	Method of cooking using direct dry heat, usually in an oven
Stewing	Moist cooking method. Food is gently cooked in a liquid such as water or a stock. Liquid temperature reaches 100 degrees and this is when the method is occurring, it is then turned down to simmer until it is cooked and tender.
Roasting	Similar to baking. Food is cooked in an oven in a little oil or fat, uncovered. It is suitable for cooking larger cuts of meat and chicken.
Steaming	Moist method of cooking, using vapours from boiling water to heat and cook the food. This method retains valuable nutrients since the food does not come into contact with the liquid. Food remains moist and tender. Vegetables such as broccoli and carrots are often cooked this way.
Boiling	Slow cooking process in which food is gently simmered for a long time, until it’s tender. Good method to use with tough cuts of meat. Casserole works in the same way, but is heated in oven rathr than on top of the stove.
Grilling	Makes use of direct heat to cook and brown the surface of food. It is a quick method of cooking because heat is direct and the food is already tender or easy to cook. BBQ is example of this method.
Stir frying	Quick cooking method where ingredients are tossed in a pan or wok to cook at a high temperature. Little oil and water is sometimes added to give moisture to the dish. Should avoid this method if you are trying to reduce the amount of oil or fat in your food plan

these cooking all reduce the fat sugar and slat content in their own ways. some use heat to make the fats leak out, some make it so you don't need them in the first place.