Cooking Methods

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Across
  1. 2. When the proteins in food change from a liquid or semi-liquid state to a drier solid state.
  2. 5. To coat food with flour or finely ground crumbs.
  3. 9. The process of cooking sugar to high temperatures.
  4. 10. To loosen pan drippings with a small amount of liquid.
  5. 11. Cooking technique that used liquid instead of oil for heat energy needed to cook food.
  6. 12. To use metal and the radiation of hot air, oil or fat to transfer heat is a _______ cooking technique.
  7. 14. Moisture that escapes into the air.
  8. 17. To partially cook food.
  9. 18. A combination cooking technique with food items cut into small pieces...typically beef with carrots and potatoes in a gravy.
Down
  1. 1. A long slow cooking process that makes tough cuts of meat more tender.
  2. 3. Cooking that takes place after you remove food from heat source.
  3. 4. To cook food in liquid that is heated between 185-200 degrees.
  4. 6. To cook foods in a closed environment using vapors.
  5. 7. To cook food directly under a primary heat source.
  6. 8. Foods that are cooked completely submerged in heated fat.
  7. 13. _________ cooking that uses both dry and moist cooking techniques.
  8. 15. To cook food in liquid between 150-185 degrees.
  9. 16. To quickly brown food at the start of the cooking process.
  10. 17. A coating made of egg and crumbs.