cooking methods
Across
- 1. frying, cooking by immersing it in hot fat without making contact with the cooking vessel.
- 5. density, a foods weight divided by its volume.
- 7. and size, the more surface a food has the greater exposure to heat.
- 9. brown quickly over high heat before the meat is cooked in moist.
- 12. a method of transferring heat as waves
- 13. and baking, cooking foods surrounded by heat in an oven.
- 14. cooking methods effect _______ of cooking time.
- 16. cooking food in a liquid at temp just below boiling.
- 17. cooking food in a liquid that has reached the highest temp possible under normal conditions.
- 20. cooking food in a small amount of liquid at temps just below simmering.
- 22. a method of transferring heat by direct contact
- 24. stirring small pieces of food over high heat in a small amount of oil until just tender
- 25. production of electrical sparks that can damage the oven or start a fire.
- 26. traditional cookware for stir-frying.
Down
- 2. heat affects food's ________ smells texture and appearance
- 3. value, cooking method affects _____.
- 4. cooking small pieces of food by covering them completely with a liquid and simmering them slowly.
- 5. cooking small amount of hot fat in a skillet over moderate heat
- 6. type of cooking food uncovered without added liquid or fat.
- 8. cooking food in an uncovered skillet in its own natural fat.
- 10. a method of transferring heat through the movement of molecules in air or liquid
- 11. cooking food on a grate over an open flame.
- 15. cooking fooid in simmering liquid and steam.
- 16. point, temp at which a fat begins to break down and burn.
- 18. the more food you have.
- 19. cooking food under direct heat.
- 21. cooking food in a hot liquid steam or both.
- 23. when the feeling of the food is changed by the cooking method