What are the different types of heat treatment for meat and fish?

The different types of heat treatment for meat and fish are:

• Heat treatment with the addition of oil or fat until a golden brown crust forms.
• Heat treatment of products in a large amount of water, broth, or milk.
• Pre-cooked or pre-fried products continue to be cooked in the oven.
• Heat treatment of products in a small amount of liquid to retain beneficial substances in vegetables, meat, or fish. The lid should be tightly closed.
• Pre-cooked or pre-fried products continue to be cooked in a small amount of water or broth with added spices.
• Heat treatment in a large amount of fat.

Words for reference: boil, simmer, fry, deep-fry, stew, bake.