Cooking Methods
Across
- 5. cooking food over, but not in, boiling water
- 7. cooking food in simmering liquid and steam
- 9. cooking small pieces of food by covering them completely with a liquid and simmering them slowly in a covered pan
- 10. the prodcution of electrical sparks that can damage the oven or start a fire
- 12. the time the food needs to cook with microwave energy
- 15. the more food you put in the pot, pan, or other cooking area , the longer it takes heat to reach each item
- 16. stirring small pieces of food over high heat in a small amount of oil until tender
- 19. method of transferring heat as waves of energy
- 23. browning occurs when heat provokes a series of chemical reactions between certain sugars and proteins in the food
- 24. cooking food on a grate over an open flame
- 25. cooking food uncovered without added liquid or fat
- 26. a special bowl-shaped pan
- 27. method of transferring heat through the movements of molecules in air or liquid
- 28. a food's weight divided by its volume
- 29. cooking food in an uncovered skillet in its own natural fat, with no fat added
Down
- 1. the amount of energy the microwave oven uses to generate microwaves
- 2. cooking food by immersing it in hot fat without making contact with the cooking vessel
- 3. methods of cooking food in a small amount of hot fat in a skillet over moderate heat
- 4. cooking food with energy in the form of electrical waves
- 5. the temperature at which fat begins to break down and burn
- 6. method of cooking in hot liquid, steam, or both
- 8. cooking food in a liquid at temperature just below boiling
- 11. cooking food in a small amount of liquid at temperature just below simmering
- 13. cooking food under direct heat
- 14. method of transferring heat by direct contact
- 17. cooking foods surrounded by heat in an oven
- 18. pan broiled quickly over high heat before the meat is cooked in moist heat
- 20. is cooking food in a pressure cooker, a special lidded pot that creates a high-pressure atmosphere by trapping steam in an airtight chamber
- 21. the more surface area a food has, the greater its exposure to heat
- 22. cooking food in a liquid that has reached the highest temperature possible under normal conditions