Methods of Cookery - Definitions

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Across
  1. 3. The food items are tossed throughout the cooking process and brown quickly
  2. 4. Quick cooking method usually using a wok
  3. 6. Partly cooking food in a liquid at 100 degrees Celsius
  4. 8. Completely submerging food items into hot oil or fat to cook
  5. 12. Moist heat method of cookery used for whole joints of meat and fibrous vegetables
  6. 13. Food is placed in a plastic pouch and cooked in a water bath for longer than usual cooking times
  7. 14. Cookery method using electromagnetic radiation and is classified as a dry heat method
  8. 15. Dry heat method of cookery where food is cooked by heat radiating directly above or below the food
Down
  1. 1. Moist heat method of cookery commonly used for diced meats, fruits and vegetables cooked in a liquid on a stovetop
  2. 2. Dry heat method that involves cooking in an oven
  3. 4. Dry heat cookery method that uses a small amount of fat to cook food items in a pan
  4. 5. Using a mixture of oil and fat. The presentation side is sealed and cooked first before turning
  5. 7. Moist heat cookery method where the food is cooked by steam from a boiling liquid
  6. 9. Moist heat method that involves cooking food in a liquid at 100 degrees Celsius
  7. 10. Gentle moist heat method of cooking foods submerged in liquid below boiling point, usually between 80-95 degrees Celsius
  8. 11. Dry heat method of cookery where food items are exposed to heat in the oven, or rotated next to a heat source