Cooking Methods

4. the time after microwave time during which foods continues to cook
5. cooking food in a liquid at temps just below boiling
7. cooking food in a liquid that has reached highest temp under normal conditions
9. cooking food over, but not in, boiling water
12. method of transferring heat through the movement of molecules in air or liquid.
13. production of electrical sparks that can damage an oven or start a fire
15. cooking food with energy in the form of electrical waves,
17. to brown meat quickly over high heat
18. cooking food in a pressure cooker, a special lidded pot that creates a high pressure atmosphere
19. cooking food in a small amount of liquid at temps just below simmering
20. the time food needs to cook with microwave energy

1. method of transferring heat by direct contact
2. cooking small pieces of food by covering them completely with a liquid and simmering them slowly in a covered pan
3. the temperature at which a fat begins to break down and burn
6. method of cooking food in hot liquid, steam or both
8. cooking food uncovered without liquid or fat
10. method of transferring heat as waves of energy.
11. Browning that occurs when heat provokes a series of chemical reactions between sugars and certain proteins in foods.
14. the amount of energy the microwave uses to generate microwaves
16. cooking food in a simmering liquid and steam