Foundations C- Cooking Method Vocabulary

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Across
  1. 2. Foods submerged in flavorful liquids that are below a simmer (very few bubbles)
  2. 3. Quickly cooking food in boiling water, done to preserve the color in green vegetables
  3. 5. The browned bits left in a pan, usually lifted up with liquids to create a sauce
  4. 6. Boiling stocks, sauces and cooking liquids to concentrate flavor
  5. 11. Utilizes both dry and wet cooking techinques
  6. 13. Savory or sweet fillings, wrapped in a dough and steamed
  7. 16. French term for "everything in it's place." 3 words
  8. 17. Simmering large chunks of meat and vegetables in a flavorful liquid until tender
  9. 18. Gently cooking food in flavorful liquids at temperatures between 160-175
  10. 19. Submerging food in water heated to 212 degrees. Typically pasta, grains and potatoes
Down
  1. 1. The Browning action, two words
  2. 4. Rapidly cooling in an ice bath to stop cooking and set the color in green vegetables
  3. 7. French term for cooking "witout air." requires specialized equipment
  4. 8. The state of doneness when meat can be pierced with a fork
  5. 9. Direct contact with heat source
  6. 10. Acronym for Reduced Oxygen Packaging
  7. 11. Using hot air currents to cook food on all sides
  8. 12. Beef A pickled beef brisket, usually boiled and sliced thin for sandwiches
  9. 14. Combination cooking method where large proteins are seared off to create browning before simmering in flavorful liquids
  10. 15. Cooking food over boiling water