Cooking Techniques

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Across
  1. 2. Cook food over boiling water in a covered pot
  2. 4. Simmer a liquid to evaporate water and concentrate flavor
  3. 7. Heat transfer using air or liquid circulation
  4. 8. Cook in a liquid just below boiling with gentle bubbles
  5. 9. Scald food briefly in boiling water then submerge in ice water
  6. 10. Cook food completely submerged in hot oil
  7. 13. Heat transfer through electromagnetic waves or infrared light
  8. 15. Cook small pieces of food quickly in a small amount of hot fat
  9. 17. Cook small food items rapidly at high heat while continuously stirring
  10. 18. Cook in a liquid that reached 212 degrees with active bubbling
Down
  1. 1. Cook bread pastries or casseroles in dry hot air
  2. 3. Cook directly under the heat source
  3. 5. Direct heat transfer from one hot surface to food
  4. 6. Brown the surface of food quickly at a very high temperature
  5. 8. Cook small uniform pieces of food completely covered in simmering liquid
  6. 9. Sear food first then cook slowly in a covered pot with small liquid
  7. 11. Cook large pieces of meat or vegetables uncovered in hot air
  8. 12. Cook delicate foods gently in a warm barely bubbling liquid
  9. 14. Cook food in a skillet containing moderate amount of hot oil
  10. 16. Cook food directly over an open flame or heat source