Methods of Cooking

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Across
  1. 3. cooking starches by dry heat without direct exposure to a flame
  2. 4. where the food is completely immersed in hot oil
  3. 7. combination method that uses both wet and dry
  4. 11. method where food is cooked in hot liquids just below the boiling point but above poaching
  5. 12. method where mostly vegetables and fruits are
  6. 13. where the food is browned on one side and then the other with a small quantity of fat or oil.
  7. 14. food is sauted or seared, and then simmered in liquid for a long period of time until tender.
  8. 15. similar to boiling
Down
  1. 1. where you fry the food very quickly on a high heat in a oiled pan
  2. 2. to be cooked slowly in liquid in a closed dish or pan
  3. 3. this is a common method of cooking where the liquid is heated to a point and then the heat is lowered until the liquid is bubbling
  4. 5. in scalding water.
  5. 6. method that uses dry heat where hot air covers the food.
  6. 8. food cooked quickly by rays of heat
  7. 9. cooking food in a fat or oil typically in a pan
  8. 10. similar to grilling