COOKERY TERMS

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Across
  1. 2. – To cook food over an open flame or direct radiant heat.
  2. 5. cook food completely submerged in hot oil.
  3. 6. / Sauté – To cook quickly in a small amount of fat (Sauté).
  4. 8. cut food into very small, fine pieces or cubes.
  5. 9. soak food in a seasoned liquid to add flavor and tenderize.
Down
  1. 1. cook food in liquid at boiling temperature.
  2. 3. cook food using vapor from boiling water.
  3. 4. cook food by dry heat in an oven.
  4. 7. cook liquid gently just below the boiling point.