Stir Fries & Casseroles

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Across
  1. 2. What ingredient is first added to the wok when cooking a stir fry?
  2. 5. Meat is easier to cut for a stir fry when it is slightly ___.
  3. 8. Dry beans, potatoes, bread, rice, and ___ are all considered casserole starches.
  4. 9. When cooking a stir fry work quickly and in ___ batches.
  5. 10. When cooking a stir fry the ingredients that take the longest time to cook are added ____.
  6. 13. What type of grain typically accompanies stir fries?
  7. 14. This component of a casserole thickens the casserole.
Down
  1. 1. When prepping vegetables for a stir fry, very dense vegetables such as carrots should be cut on the ____.
  2. 3. Cheese, yogurt, milk, pasta sauce or mayonnaise act as a ___ in a casserole recipe.
  3. 4. If a casserole is served au gratin it is topped with buttered ___ crumbs.
  4. 6. It is important to allow casseroles to ___ before serving to allow the ingredients to set.
  5. 7. Fish, meat, tofu, vegetables, legumes, or ___ can act as the main ingredient in a casserole.
  6. 11. What part of a stir fry is added last to the wok during the cooking process?
  7. 12. Stir fries are typically cooked over ___ heat.
  8. 15. ___ prevents casseroles from drying out.