This document discusses various methods of cooking, including moist methods like boiling and steaming, dry methods like grilling and baking, and cooking with hot fat. It explains the basic principles of each method, lists common dishes cooked with each method, and compares the advantages and disadvantages. Boiling involves cooking food in liquid at 100 degrees and is fast but can draw nutrients out of food. Steaming relies on steam and retains more nutrients but takes longer. Grilling uses dry heat and is fast but can dry out food. Baking cooks in an enclosed oven and allows cooking large amounts at once but takes a long time.