Cooking Methods: Dry Heat
Across
- 4. This heat source is created when the heat from a source is absorbed by one material and then radiated out to the food.
- 5. ______________ time is the amount of time it takes oil to reheat to the correct cooking temperature once food is added.
- 7. What color should the outside of pan fried food be when finished?
- 8. The method places the breaded food in a _______ and lowered into the hot oil.
- 9. Cooking a food item on a hot surface or heavy bottomed fry pan.
- 11. The __________ basket method is fully submerging the food in the oil and adding a second basket on top.
- 14. When pan-frying, the oil should be deep enough to come _______ up the side of the food being cooked.
- 17. A cooking method that makes crosshatch markings on the food and has a heat source from below a rack.
- 18. Cooking food in a oil, in a pan over low to medium heat.
- 20. You can ___________ food covered or uncovered, depending on the recipe and desired texture.
- 21. When sauteing the ________ adds to the flavor.
- 22. When sauteing, the _________ is heated first.
- 23. A cooking method that uses high heat from a source located above the food.
Down
- 1. Cooking food rapidly in a small amount of fat over relatively high heat.
- 2. Food cooked over very high heat in a wok with little fat and stirred quickly.
- 3. When cooking meats on a high-heat griddle, the result is a high level _______ that gives the finished product a unique taste and texture.
- 6. The transfer of heat from one item to another when the items come into direct contact with each other.
- 8. A standard __________ is a seasoned all-purpose flour and an egg and milk.
- 10. to cook food by surrounding the items with hot, fry air in the oven.
- 11. What type of frying is when a food is breaded or battered and completely submerged into hot fat to cook.
- 12. The method that gently drops a breaded or batter-coated food in hot oil.
- 13. The ___________ point is the temperature at which fats and oils begin to smoke.
- 15. The point when the item rises to the surface of the oil and appears golden brown.
- 16. The transfer of heat caused by the movement of molecules from a warmer area to a cooler one.
- 19. This does not require physical contact between the heat source and the food being cooked.
- 23. The coating on the food item that combines dry and wet ingredients.