Cooking Methods provide the transformation of ingredients from dormant, in the seed, holding state, to digestible, usable, nutrients for the human body. The also influence the taste and texture of a dish. Cooking methods are categorized into stages of cooking: Pretreatments, First-stage, Second-stage, etc. Sometimes the method's name indicates the generic use of ingredients although a traditional use of the same method may be a variation. This is called a colloquialism.