This document discusses different methods of cooking food using heat. It describes three methods of heat transfer: conduction, convection, and radiation. It then explains various cooking techniques categorized as dry methods like baking and broiling, liquid methods like boiling and steaming, and fat methods. Specific types of cooking methods like grilling, frying, and roasting are also defined, along with their variations. The document was submitted by Vishal Patel for their B.Sc course in food production.