Across
- 3. To cook in an oven with dry hot air
- 6. Parboiling foods are put into boiling water and partially cooked
- 7. To cook pieces of meat poultry or vegetables slowly over low heat in a small amount of hot liquid tight-covered pan
- 10. To cook food in a hot liquid 212 ℉ having bubbles that rise to and break on the surface of the liquid
- 11. To cook bite size small pieces of food quickly over high heat in a small amount of fat while stirring constantly
- 14. To deglaze means to add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing orsauteingg
- 15. means coating foods with flour or finely ground crumbs
- 17. steaming means cooking vegetables or other foods in a closed environment filled with steam such as in a pot with a tight-fitting lid
- 18. light brown or cooked food in a small amount of hot fat over moderate heat pieces of food is cut into small or thin pieces preserving texture moisture and flavor
Down
- 1. To cook in liquid that is just below the boiling point
- 2. To pour or spoon pan juices melted fat or sauce s over the surface of a food during cooking using a baster cup or spoon to keep the food moist and add flavor
- 4. to broil over hot coals or in a griddle
- 5. To cook uncovered under direct heat
- 8. Smoking is a form of cooking that uses low heat long cooking times and wood smoke flavor
- 9. involves moistening foods with melted fats pan drippings or another liquid during the cooking time
- 10. To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
- 12. Roasting uses dry heat in a closed environment to cook food foods commonly roasted including meat and poultry
- 13. To cook food in a small amount of hot fat
- 16. To cook food by completely immersing in hot fat
- 17. To sear means to quickly brown the outside of the food at the start of the cooking process. searing enhances flavors and adds color