Across
- 2. to cook in the oven at a temperature around 350 F. This uses a small amount of fat. Roasting is used for larger vegetables and meats or those that should cook more slowly.
- 4. to cook quickly in a deep cooking pot in a large amount of fat at a high temperature
- 6. to cook in an oven with dry heat; temperatures usually range from 300 to 450 or even above; very little fat is used; used in breads, pastries
- 7. to cook quickly in a shallow pan on high heat with a small amount of some type of fat. This word in French means “to jump,” which is what the food may do in the pan.
- 8. to cook over high heat in water in a sealed pot so that the temperature inside the pot can get above the boiling point of water. Good for cooking quickly and processing canned foods like jams.
- 10. to brown a food over high heat, usually as part of a longer cooking process.
- 11. to braise smaller pieces of meat or other foods. Pieces are browned first and then cooked in a liquid either on the stove or in the oven or in a slow cooker. Pieces are usually bite-sized or ground up. Like chili.
- 12. to cook in a liquid that is just below the boiling point. Usually for a longer period of time
- 15. to cook in a liquid that is at 212 Fahrenheit. Large bubbles break the surface of the liquid, usually water. Cooks smaller foods quickly, like pasta, and larger foods more slowly, like potatoes
- 17. to cook in a special device where very hot air is blown around a basket with a fan to cook like a deep fryer, but without using any oil.
Down
- 1. to put food in a plastic bag and seal it, removing the air, then cook it in water that is kept at a constant temperature. The word is French for “under a vacuum.”
- 3. a combination cooking method. Large pieces of food are cooked in high heat fat to brown the outside and then cooked the rest of the way in a simmering liquid either on the stove or in the oven; good for larger tough pieces of meats, like pot roast
- 5. to cook slowly in a medium amount of fat on medium heat; good for larger pieces of meat
- 8. to cook in a hot liquid that isn’t boiling or simmering. Can be in water, but also in a more flavorful liquid or even in fat.
- 9. to add flavor to food by exposing it to wood smoke. Can be done at the same time as it is being cooked or instead of cooking. A traditional way to preserve meats to be eaten later. For example ham or bacon.
- 10. to cook using the hot water vapor that results from boiling liquid. Good for retaining vitamins in vegetables which would be lost in boiling water
- 11. a quick cooking method using a small amount of fat at a high temperature while moving the food (usually bite-sized) while it cooks. Popular in Asian cooking using a wok.
- 13. to cook directly beneath the heat source. Good for browning the top of food after it has been cooked another way, such as French onion soup or garlic bread.
- 14. to cook rapidly in boiling water, usually as a pre-cooking step, especially for green vegetables.
- 16. to cook directly above the heat source where the food sits on a grate or a flat surface. Like your backyard barbecue