| Meaning | Having been prepared for eating by the application of heat. |
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| Narrower | au gratin | cooked while covered with browned breadcrumbs (and sometimes cheese) |
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| baked | (bread and pastries) cooked by dry heat (as in an oven) |
| barbecued, grilled | cooked over an outdoor grill |
| batter-fried | fried in batter |
| boiled, poached, stewed | cooked in hot water |
| braised | cooked by browning in fat and then simmering in a closed container |
| broiled, grilled | cooked by radiant heat (as over a grill) |
| burned, burnt | ruined by overcooking |
| candy-like | resembling candy |
| done | cooked until ready to serve |
| fried, deep-fried | cooked by frying in fat |
| hard-baked | baked until hard |
| hard-boiled | (eggs) cooked until the yolk is solid |
| lyonnaise | cooked with onions |
| medium | (meat) cooked until there is just a little pink meat inside |
| overdone | cooked too long but still edible |
| pancake-style | cooked as pancakes are cooked |
| parched | toasted or roasted slightly |
| rare-roasted | (meat) roasted with the meat inside still rare |
| ready-cooked | cooked in such a way as to be ready for sale |
| roast, roasted | (meat) cooked by dry heat in an oven |
| saute, sauteed | fried quickly in a little fat |
| seared | Having the surface burned quickly with intense heat |
| soft-boiled | (eggs) having the yolk still liquid |
| souffle-like | resembling a souffle |
| steamed | cooked in steam |
| sunny-side up | (eggs) fried on only one side |
| toasted | browned over by exposure to heat |
| wafer-like | resembling a thin crisp wafer |
| well-done | (meat) cooked until there is no pink meat left inside |
| Opposite | raw | not treated with heat to prepare it for eating |
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| Spanish | cocido, cocinado |
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| Catalan | cuinat |
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