Catering Theory N4: Module 2 - Culinary Cooking Terms

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Across
  1. 2. TO BAKE A TART BASE WITHOUT A FILLING
  2. 5. TO COOK FOOD IN A SMALL QUANTITY FAT OR OIL (SHORTENING) WITH A LID, WITHOUT DISCOLOURATION OF FOOD
  3. 7. TO SUBMERGE FOOD IN FAST BOILING WATER FOR A SHORT PERIOD OF TIME
  4. 11. TO STUFF ONE ANIMAL INSIDE ANOTHER ANIMAL
  5. 12. A METHOD OF COOKING FOOD WHICH ARE VACUUM-SEALED IN A WARM WATER BATH
  6. 14. THE EFFECT OF MOIST HEAT ON STARCH
  7. 15. DISHES COVERED WITH A SAUCE, SPRINKLED WITH CRUMBS OR SAUCE AND BROWNED IN AN OVEN
  8. 16. THIS GRILL ENHANCES BROWNING FROM ABOVE
Down
  1. 1. ANOTHER TERM FOR SHALLOW FRIED FOODS
  2. 3. THE ALTERATION OF A PROTEIN SHAPE THROUGH SOME FORM OF EXTERNAL STRESS
  3. 4. TO BOIL FOODS HALF WAY
  4. 6. A SHALLOW CONTAINER WITH WATER FOR THE COOKING OF FOOD
  5. 8. THE BROWNING OF SUGAR
  6. 9. THE EFFECT OF DRY HEAT ON STARCH
  7. 10. THE PROCESS WHICH OCCURS WHEN FOOD IS BEING COOKED
  8. 13. TO TOSS FOOD IN A SMALL QUANTITY OF OIL OVER MEDIUM HEAT, WITH OR WITHOUT A LID