Across
- 3. Vegetable baked in the skin so that there is no loss in solution
- 4. With this method, the vegetable is stirred briefly in a small amount of melted fat before the pan is covered
- 7. Vegetable cooked with its own liquid
- 8. Cooking method most suitable for Callaloo and cabbage
- 9. A method of simmering vegetables in a liquid
Down
- 1. The skin is not removed from vegetables cooked using this method
- 2. A vegetable cooked on the inside by steam formed from the water content when baked
- 5. A quick method of cooking which allows for little loss of vitamins
- 6. Method used to cook starchy vegetables only
- 8. A quick method requiring constant stirring in a small amount of hot oil