cooking methods

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Across
  1. 1. method heat is transferred to the food
  2. 4. useful for cooking a wide variety of food, like thawing frozen food and reheating pre-cooked foods
  3. 5. is a method of cooking delicate foods in a liquid at 85c
  4. 7. with heat provided by a combination of convection and radiated heat
  5. 9. cooking food by total or part immersion in fat or oil, which is to 150C- 220C
  6. 10. is cooking food by using the steam produced fro boiling water
Down
  1. 2. is a method of cooking food in the oven
  2. 3. include boiling poaching and steaming and stewing
  3. 6. is a fast-dry method of cooking that uses intense radiated heat from wood fire, electric element
  4. 8. is a slow method of simmering food in a small amount of liquid