Across
- 3. Coating with a mixture of crumbs and eggs
- 4. Quickly browned
- 8. Cooking on a skewer over heat (3 words)
- 9. Cooking in a liquid at 150°F to 185°F
- 10. Cooking using dry heat (3 words)
- 12. Cell components that impart color
- 13. Cooking in a closed container with steam
- 14. Cooking with liquids (3 words)
- 16. To cook liquid in a pan after removing food
- 20. When fat reaches preset temperature after submerging food (2 words)
- 23. Process of cooking sugar to high temperatures
- 25. Cooking by searing and simmering
- 26. Cooking in a moderate amount of heated fat (2 words)
- 27. Heated liquid rises to the top of the pan
Down
- 1. Cooking that occurs after the removal from a heat source (2 words)
- 2. Use of moist and dry cooking (2 words)
- 5. Moisture escapes
- 6. Mixture of dry and liquid ingredients
- 7. Coating with flour or crumbs
- 11. Change from a liquid to a solid
- 15. Partially cooking in boiling water
- 16. Submerged in fat heated to 350°F (2 words)
- 17. Dry cooking over heat
- 18. Cooking by searing then submerging
- 19. Partially cooking by boiling
- 21. Cooking in a nonboiling liquid
- 22. Quick cooking using little fat
- 24. Cooking in a wok (2 words)