Across
- 2. Cooking uncovered pan in oven
- 9. Boils to full pressure
- 10. Using direct heat source located above food
- 11. Uses liquid and often used for vegetables
- 13. Put food into boiling liquid for short amounts of time
- 14. Sits in water
- 16. Submerged in hot oil
- 17. Cooks food quickly in fat
- 18. papillote Using parchment paper to cooks food
Down
- 1. Requires food to be tossed or moved around the pan
- 3. Put in flavorful liquids to sit
- 4. Uses more fat in pan
- 5. Heat source is located below the food
- 6. big bowl for sauteing
- 7. Sits in oil and caramelizes one side
- 8. Used for foods with a less solid structure
- 9. Cooking food in liquid at room temperature
- 12. Smoking out the meat so it has more flavor
- 13. Puts dry foods directly in water
- 15. Low temperature without browning or caramelizing