Cooking methods are divided into two basic categories: Dry and Wet.

The dry methods are based on the transfer of heat to the food without the presence of liquid and the wet on the transfer of heat to the food with the presence of liquid.

More particularly, they are divided into the following methods:
 

DRY                     WET
GRILL                  STEAM
ROAST                BOIL
POELE                BRAISE
SAUTE                SHALLOW POACH
PAN FRY             DEEP POACH
DEEP FRY