Cooking terminology

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Across
  1. 1. The degree of hotness or coldness of a dish or ingredient.
  2. 4. Rapidly cooking food in boiling liquid, usually water.
  3. 6. Side dishes or sauces served alongside a main dish.
  4. 7. The sensation and perception of flavor experienced when eating.
  5. 11. Cooking food gently in liquid.
  6. 12. Arranging and presenting food on a plate or serving dish.
  7. 13. Cooking ingredients in liquid over low heat in a covered pot.
Down
  1. 2. The visual appearance and arrangement of a dish or meal.
  2. 3. Adding simple decorative elements to enhance a dish's appearance.
  3. 5. Searing then slow-cooking in a covered pot with liquid.
  4. 8. Cooking food with steam to retain nutrients and texture.
  5. 9. Slow-cooking larger cuts of meat in a covered pot.
  6. 10. Partially submerging food in hot oil for cooking.
  7. 11. Dividing food into individual or serving-sized portions.