Cooking methods

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Across
  1. 5. heat is transferred to food by water
  2. 7. to cook in a moderate amount of fat in an uncovered pan
  3. 8. a small pointed knife used for trimming vegetables and fruits
  4. 10. the reaction that occurs when proteins brown
  5. 12. heat is transferred to food with water
  6. 15. a larger perforated bowl used to drain washed or cooked vegetables
  7. 17. to cook foods by surrounding them with hot,dry air, usually in and oven
  8. 18. the rise in temperature inside food after it's removed from heat
Down
  1. 1. usually used for dry heat cooking methods with sloped sides for tossing and flipping with ease
  2. 2. the term used when food product is tender enough
  3. 3. used for turning and lifting food from hot cooking surfaces
  4. 4. Most frequently used knife in the kitchen for general work
  5. 6. to cook quicly in fat by tossing or stirring cut up foods
  6. 9. to cook foods in water or other liquid that is bubbling gently
  7. 11. the browning of sugar caused by heat
  8. 13. used for cutting breads, cakes and similar items
  9. 14. a seasoned liquid used to soak food products to add flavor and tenderize
  10. 16. to cook foods with heat from above
  11. 17. to cook foods in water of other liquid that is bubbling rapidly