Specific Cooking Methods
Across
- 1. Cooking food over high heat until the surface of the food turns brown, but the interior of the food is uncooked.
- 6. Cooking food via radiation by placing it on a rack over a flame or heat source.
- 7. Cooking food rapidly in a small amount of fat over relatively high heat.
- 8. Cook small pieces of food with a sear and then completely cover them with liquid for the remaining cooking time.
- 9. Cooking food partially by boiling.
- 12. Cooking vegetables in a small amount of fat, uncovered until moisture is released and food is softened.
- 13. Cooking food in fat that comes halfway up its side; cooked at a little lower temperature than sautéing; food must be flipped once.
- 14. Food is briefly cooked in boiling water and then submerged into ice water to immediately stop the cooking process.
- 15. Cooking food via radiation by placing it on a rack under a direct flame or heat source.
- 16. Cooking food completely covered in hot fat.
Down
- 2. Cooking food with a little fat in a closed area, like an oven; gives food a well-browned exterior and a moist interior.
- 3. Cooking food in liquid that has been brought to and maintained at 212 F. The bubbles are big and create a lot of movement.
- 4. Cooking food slowly and steadily in a liquid heated from 185-200 F, just below boiling point. The bubbles are small, few and often appear on the edges of the pot.
- 5. Cooking food with hot air in a closed area, like an oven
- 8. Cooking food in a small amount of fat at high heat while constantly moving the food (usually in a wok); like sautéing, but with higher heat; food doesn’t get cooked all the way through.
- 9. Cooking food gently in a liquid between 150-185 F.
- 10. Cooking food with moist, hot air by placing the food above, but not in boiling water
- 11. Cook large, tough cuts of meat with a sear and then finish cooking in the oven or on the stove for a long time with liquid that comes halfway up the food item.