Stew---To cook food in a seasoned liquid for a long period of time
Boil---To cook in water or liquid in which rolling bubbles have formed
Steam---To cook in steam, with or without pressure
Roast---To cook uncovered in the oven
Simmer---To cook in liquid just below the boiling point
Broil---To cook uncovered by direct heat
Pan-fry/saute---To cook in a small amount of fat
Deep-fat fry---To cook in a large amount of hot fat
Barbeque---To roast slowly over coals or in an oven, usually basting frequently with a seasoned sauce or liquid
Braise---To cook in a small amount of liquid in a tightly covered pan over low heat
Stir-fry---To cook foods quickly in a small amount of fat at a high temperature
Bake---To cook in an oven in a covered or uncovered container
I took the test and got all of these correct
Please mark me as Brainliest!!!