Dry Heat Cooking Methods

12345678910111213141516171819202122232425
Across
  1. 3. Heat transfer through direct contact
  2. 5. Chinese BBQ Pork
  3. 9. Also known as wet hand/ dry hand
  4. 10. Protects fried food, aids in crispness color and flavor
  5. 12. French term meaning "To Mount with Butter"
  6. 14. Heat transfer through air currents
  7. 16. a combination of herbs, spices, aromatics and oil to enhance flavor, protect from drying out and aiding in color
  8. 21. Involves circulating air to cook the food
  9. 23. An enemy to frying oil
  10. 24. Food completely submerged in hot fat
  11. 25. Chemical process responsible for roasty, toasty flavors and aromas
Down
  1. 1. Korean dish of thinly sliced marinated meat
  2. 2. The heat source is below the food
  3. 4. From the French word meaning "to jump"
  4. 6. the temperature at which oils begin to break down
  5. 7. Tying up proteins for even cooking
  6. 8. Melting and cooking sugars until a golden color
  7. 11. Heat transfer through energy waves
  8. 13. Uses radiant heat from above to cook food, brown and melt cheese
  9. 15. Exposing food to high heat with minimal fat
  10. 17. Removing the fond from the pan with a flavorful liquid like stocks, wines, juices, etc.
  11. 18. Food is partially submerged in fat
  12. 19. Thai style cooking where meat is skewered and grilled
  13. 20. The process by which fat melts, keeping meats moist and juicy
  14. 22. the definition of low and slow cooking, using heat to break down connective tissue