suggested cooking methods

Grilling is cooking foods hot and fast usually done over direct heat.  

Braising cooks large cuts of meat in enough liquid to partially cover the meat.   Stewing, on the other hand, involves smaller pieces of meat.    

Roasting involves cooking foods that already have a solid structure and requires a high temperature to create a 

browned finished product.  

Sauteing refers to a form of dry heat cooking that uses a very hot pan and a small amount of fat.  Sauteing browns the food's surface and helps develop flavors.  

In Broiling, very high heat is applied at close range to create a char.   

Baking involves the combinations of foods that create a solid structure.  

Baking usually requires lower temperatures.