Catering N4: Mod 2 - Cooking and cooking methods

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Across
  1. 2. This cooking method is when meat is cooked & browned on the stove top
  2. 5. Effect of dry heat on starch
  3. 6. Effect of over-heating of protein
  4. 9. Trend of stuffing one animal inside the carcass`s/cavity of another animal
  5. 10. Cooking method when hot air blows around the food
  6. 12. A Slow cooking method combining boiling & steaming
  7. 13. Reaction between protein & carbohydrates when heat is applied
  8. 15. When food is covered by liquid and boils at 100 degrees celcius
Down
  1. 1. One of the new trending cooking methods
  2. 3. Effect of moist heat on starch
  3. 4. The effect of heat on sugar
  4. 7. An dry heat cooking method (air)
  5. 8. Combination of shallow fry & steam
  6. 11. Cooking method used for hot chips
  7. 14. A combination of boiling and steaming