Jaslin-Foods

2. To cook in hat fat.
3. To cook by dry oven heat, or over a fire, as on a spit, or surrounded by embers or ashes.
6. To let food stand in various mixtures for an indicated time to absorb flavor or to make them more tender.
7. Part of your body that needs to be washed before continuing on with the recipe procedure.
10. Food seasonings (example-salt, pepper, herbs, spices).
13. To add salt, pepper, or other spices to improve flavor.
14. To heat oven to stated temperature before placing food in it.
15. To sprinkle or cover lightly with flour, or sugar.

1. To rub lightly with butter, margarine, salad oil, etc.
4. Maximum time (hours) food can be left out at room temperature.
5. Organisms that get their nutrients from other living organisms.
8. Equipment for cooking food on top of the range.
9. To cook over direct heat in small amount of fat.
11. To work dough with heels of hands, using pressing motion with with folding and stretching until dough becomes smooth and elastic.
12. A protective or decorative garment worn over the front of one's clothes and tied at the back to prevent stains.