Moist Cooking Methods

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Across
  1. 3. Foods can be fully submerged or partially submerged
  2. 5. Small bubbles that slowly come and break the surface
  3. 6. Liquid shows some movement but no air bubbles break at surface
  4. 8. Boiling _______ and cooks food, changing the texture from dry and hard to soft.
  5. 9. Large bubbles that break the surface
  6. 10. Steamed foods do not have to be_______.
  7. 11. The amount of liquid in the pot should keep the item(s) completely ________.
Down
  1. 1. Sometimes regarded as “peasant” techniques because they are associated with home-style cooking.
  2. 2. Cooks foods by surrounding them in a vapor bath in a closed cooking vessel
  3. 4. Poaching liquid should be
  4. 7. Simmering often results from the heat being reduced on boiled items
  5. 9. Steamed foods do not have to be