Methods of cooking

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Across
  1. 2. Cooking foods using the steam that rises from boiling liquids.
  2. 7. Cooking foods in liquids beyond 100 degrees Celsius.
  3. 8. Heat passes from its source in direct rays until it falls on an object in its path such as grilling.
  4. 9. This is the movement of heat particles of gases and liquids. On heating the particles become less dense and rise while the colder particles sink.
Down
  1. 1. Cooking foods in liquids just below boiling point.
  2. 3. When heat is applied to egg white it thickens, this process is called?
  3. 4. This is the transfer of heat through a solid object by contact.
  4. 5. What is formed on toast when prolonged dry heat causes the starch to change from a cream colour to brown.
  5. 6. What will happen to the thiamine (Vitamin B) and Riboflavin (vitamin B2) in foods if the are cooked in liquid?