Cooking can be defined as the transfer of energy from one source to another. This energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance.
The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing.
Each method is used for many types of foods, so you will be applying one or more of them every time you cook.
Here is a description of each cooking method.
Dry-Heat Cooking Methods:
Cooking by dry heat is the process of applying heat either directly, by subjecting the food to the heat of the flame, or indirectly, by surrounding the food with heated air or heated fat.
In this site you will see the 12 methods of cooking, click and see it: http://www.thehungrycuban.com/the-12-methods-of-cooking/