Cooking Methods

Edit Answers
123456789101112131415161718192021
Across
  1. 1. This technique involves cooking food in a small amount of fat, such as oil or butter, in a pan. The food is often tossed or turned over while cooking.
  2. 12. Examples of this method include braising, stewing, and sous vide.
  3. 13. is the application of heat transferred to food
  4. 14. Examples of this method includes boiling, simmering, poaching, and steaming.
  5. 15. the process by which food is heated by a moving heat source, such as the hot air in an oven or the motion of boiling water in a pot.
  6. 18. is cooking food in a slow, steady boil of liquid.
  7. 21. why we cook food, including making it more digestible, killing microorganisms to ensure food safety, and enhancing its flavor and appeal.
Down
  1. 1. is cooking food in an enclosed area filled with steam.
  2. 2. Examples of this method include grilling, sautéing, roasting, frying, and baking.
  3. 3. Food is cooked on a rack over a heat source, usually a charcoal fire or gas flames. It is a quick cooking method that preserves the nutritional value of the food.
  4. 4. Heat and light waves strike and penetrate the food, as in the case of a microwave.
  5. 5. involves searing the food and then simmering it in a liquid on the stovetop.
  6. 6. This method involves searing the food at a high temperature and then cooking it in a pot at a lower temperature, submerged in a flavorful liquid.
  7. 7. involves cooking food in oil or fat.
  8. 8. involves cooking food in flavorful, simmering liquid that just barely covers the food.
  9. 9. typically involves cooking food in an oven or enclosed space.
  10. 10. cooking methods involve using liquid or steam to cook food. Flavored liquids like broth, stock, and sauce can be used to create heat and add flavor during the cooking process.
  11. 11. uses indirect heat to cook food. Hot air surrounds the food, and the dry heat cooks it. It is often used for slow-cooking meats and vegetables.
  12. 16. in this method, something hot directly touches the food, such as a steak in a frying pan.
  13. 17. cooking methods refer to techniques where heat is transferred to the food item without using any moisture.
  14. 19. cooking methods involve using both moist and dry cooking techniques.
  15. 20. cooking technique where food is placed in a vacuum-sealed bag and cooked in a precisely controlled water bath at a low, consistent temperature for an extended period.