Cooking Methods and Heat Transfer

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Across
  1. 5. When bubbles rise gently and just begin to break the surface.
  2. 6. Cooks food in steam under pressure
  3. 9. frying food is immersed in hot fat cooked until done
  4. 10. brown or cook foods in a skillet with small amount of fat at medium to high heat
  5. 11. Cooking food over boiling water
  6. 12. The transfer of heat through a liquid or gas.
  7. 14. Cooking food on the stovetop in a skillet; Cooks foods quickly at a high heat with minimum fat added
  8. 15. A fast way to cook foods with less fat and liquid than other conventional methods
  9. 16. Cooked in a conventional or convectional oven; used when cooking breads, cakes, cookies, casseroles, and much more
  10. 17. similar to sauteing; usually involves larger pieces of meat, poultry or fish
Down
  1. 1. Includes cooking food in hot liquid, steam, or a combination of the two
  2. 2. The movement of heat from one item to another through direct contact.
  3. 3. Cooking food uncovered without adding liquid
  4. 4. useful when you want liquid to evaporate quickly; 212 degrees
  5. 7. Cooked in a conventional or convectional oven; usually coking large meat, poultry, or vegetables
  6. 8. Energy is transferred by waves of heat or light striking the food.
  7. 13. Cooking food in oil or melted fat
  8. 16. Heat radiates down onto the food, cooking it quickly