Cooking Methods Contemporary Cuisine

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Across
  1. 2. heat method where heat is transferred to the without using extra moisture.
  2. 4. cooking food in a liquid at a low temperature. Used for products that are delicate and might dfall apart while cooking at a high temperature.
  3. 6. coating used to deep fry foods
  4. 8. applying both dry-heat and moist-heat cooking methods.
  5. 9. just enough fat to cover food halfway.
  6. 14. cooks food at a temperature just below boiling point.
  7. 16. microwaves use this type of heat transfer.
  8. 19. quickly cooking using just enough fat to coat the bottom of a pan.
  9. 20. hotter than boiling water.
  10. 21. heat source located below the food.
  11. 22. cooking a liquid at 212 degrees F.
  12. 23. small pieces of food that cook enough liquid for them to float freely during the cooking process.
Down
  1. 1. uses radiation from a heat source located above food.
  2. 3. pan used to stirfry
  3. 5. transfer heat from one object to another through direct contact.
  4. 7. hot fat fully covers the item.
  5. 10. cooks foo surrounding it with hot air. Food is usually cooked on a rak to help with air flow.
  6. 11. cooking food in a small amount of fat using low heat in order to soften food without browing.
  7. 12. heat energy travels through liquids and gases.
  8. 13. combinig browning and simmering cooking methods.
  9. 15. heat method that uses liquid or steam to transfer heat to food.
  10. 17. moist heat method where moisture penetrates the food through air.
  11. 18. moisture is added to the food. For example tomato sauce.