method of cooking

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Across
  1. 3. / an ingredient topped wit a browned crust
  2. 6. / use dry heat where hot air envelops the food
  3. 7. / cooking utensil of parallel bars food is exposed to heat
  4. 8. / butter and sugar used to create a fluffy, light base for cakes
  5. 11. / cut food into very fine pieces
  6. 12. / mixture of liquid or dry ingrediens to flavour and give moisture to food
  7. 13. / works by boiling water continously causing it to vaporize into steam
  8. 14. / fry slightly then stew
  9. 16. / combination f diced carrots, onions and celery
  10. 18. / a mixture of four and fat cooked together and used as a thickening
Down
  1. 1. / any broth made by cooking meat, poultry fish or vegetables in water
  2. 2. / any meat roasted over an open hearth
  3. 4. / covered and cooked with browned breadcrumbs
  4. 5. / a chinese cooking technique
  5. 9. / food is submerged in hot oil
  6. 10. / technique in which food are cooked in hot liquid
  7. 14. / cooked by dry heat without expose to a flame
  8. 15. / refers specifically to the juice
  9. 17. / is a form of frying characterized by the use of minimal cooking oil