Cooking Methods

5. cooking food over, but not in, boiling water
7. cooking food in simmering liquid and steam
9. cooking small pieces of food by covering them completely with a liquid and simmering them slowly in a covered pan
10. the prodcution of electrical sparks that can damage the oven or start a fire
12. the time the food needs to cook with microwave energy
15. the more food you put in the pot, pan, or other cooking area , the longer it takes heat to reach each item
16. stirring small pieces of food over high heat in a small amount of oil until tender
19. method of transferring heat as waves of energy
23. browning occurs when heat provokes a series of chemical reactions between certain sugars and proteins in the food
24. cooking food on a grate over an open flame
25. cooking food uncovered without added liquid or fat
26. a special bowl-shaped pan
27. method of transferring heat through the movements of molecules in air or liquid
28. a food's weight divided by its volume
29. cooking food in an uncovered skillet in its own natural fat, with no fat added

1. the amount of energy the microwave oven uses to generate microwaves
2. cooking food by immersing it in hot fat without making contact with the cooking vessel
3. methods of cooking food in a small amount of hot fat in a skillet over moderate heat
4. cooking food with energy in the form of electrical waves
5. the temperature at which fat begins to break down and burn
6. method of cooking in hot liquid, steam, or both
8. cooking food in a liquid at temperature just below boiling
11. cooking food in a small amount of liquid at temperature just below simmering
13. cooking food under direct heat
14. method of transferring heat by direct contact
17. cooking foods surrounded by heat in an oven
18. pan broiled quickly over high heat before the meat is cooked in moist heat
20. is cooking food in a pressure cooker, a special lidded pot that creates a high-pressure atmosphere by trapping steam in an airtight chamber
21. the more surface area a food has, the greater its exposure to heat
22. cooking food in a liquid that has reached the highest temperature possible under normal conditions