Across
- 3. is a dry heat cooking method that involves several different cooking techniques
- 5. commonly used with cheaper,tougher cuts of meat because it softens and tenderizes the muscle fiber
- 8. cooker- slow cookers often take at least a few hours to completely cook food
- 9. submerged hot liquids between 140 to 180
Down
- 1. simliar to boiling in that it uses radiant heat to cook foods quickly
- 2. frying- cooking foods in hot oil or fat
- 4. is formed over a burner in a hot shallow pan and used a small amount of oil and fat.
- 6. oven- good at perserving foods for vitamin C
- 7. is boiled continuously to produce a steady amount of stream