foods p1a2

6. cooking food in a pressure cooker
8. coookied fruits and vegetables and cakes surrounded by heat in the oven
10. a method of transferring heat as waves of energy
12. a method of transferring heat through movement of molecules in air or liquid
14. Cooking methods effect lengths of cooking time
17. cooking food over, but not in boiling water
18. cooking food in simmering liquid and steam
19. cooking food in liquid at temperatures just below boiling
20. methods of cooking food in a small amount of hot fat in a skillet over moderate heat
22. cooking food in an uncovered skillet in its own natural fat, with no fat added
23. cooking food in a liquid that has reached the highest temperature possible under normal conditions
24. cooking food on a grate over an open flame

1. cooking food in a small amount of liquid at temperatures just below simmering
2. a method of transferring heat by direct contact
3. cooking food by immersing it in fat
4. cooking food under direct heat
5. cooking meat or poultry surrounded by heat in an oven
7. to brown quickly over high heat
9. foods weight divided by volume
11. production of electrical sparks that can damage the oven
13. stirring small pieces of food in a small amount of fat until tender
15. cooking small pieces of food by covering them completely with liquid and simmering in a covered pan
16. a method of cooking in hot liquid, steam, or both
21. point temperature at which fat begins to break down and burn