Across
- 4. physical feel or consistency of food,such as it softness, chewiness, or crispiness
- 6. moist-heat cooking method that involves cooking food in liquid just below boiling
- 8. measurement of the amount of energy a mircrowave oven produces to cook food; measured in watts
- 11. chemical reaction that occurs when food is cooking at high heat
- 12. method of transferring heat by direct contact
- 14. cooking method that involves cooking food in steam
- 16. time after cooking when food is left to rest
- 17. moist-heat cooking method that involves cooking food in liquid, often at low temp.
- 19. dry-heat cooking method that involves cooking food under direct heat
- 20. chemical reaction between amino acids and reducing sugars
- 21. cooking method that uses liquid such as water, broth, or wine to cook food
- 23. cooking method that uses hot air,oil, or fat to cook food
- 24. round-bottomed cooking pan commonly used by the Chinese
Down
- 1. cooking method that uses steam pressure to cook food quickly
- 2. amount of time required to cook food in a microwave oven
- 3. the temperature are which oil begins to smoke and break down
- 5. moist-heat cooking method that involves cooking food liquid at its boiling point
- 7. a foods weight divided by its volume
- 9. method of transferring heat as waves of energy
- 10. occurs in microwave cooking when electrical discharge jumps between two points
- 12. method of transferring heat through molecules
- 13. dry heat cooking method that involves cooking food in a skillet or frying pan without added fat, often used to cook steak, chops and other meats
- 15. dry-heat cooking method that involves cooking small pieces of food quickly in a skillet over high heat
- 18. cooking method that use high-frequency electromagnetic waves to heat and cook food
- 22. cooking technique that involves quickly cooking food at a high temperature to develop a crust