Cooking Techniques

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Across
  1. 2. Cook food in a small amount of fat over low heat
  2. 3. Apply intense heat to meat to quickly create caramelized crust
  3. 7. Cook in liquid at boiling point, then immediately cool
  4. 9. Cook food completely submerged in fat over high heat
  5. 11. Cooking in an uncovered pan in the oven
  6. 12. Surround food with hot air so they can set or rise
  7. 16. Cook in liquid at boiling point
  8. 17. Sear with a dry-heat method, then cooked with moist-heat until tender
  9. 18. Cooking with a direct heat source above the food
  10. 19. Vacuum seal food, then placed in a water bath to heat thoroughly
  11. 20. Cooking with a direct heat source below the food
Down
  1. 1. Cooking using trapped, high-pressure steam inside a sealed vessel
  2. 4. Cook food in a small amount of fat over very high heat while continuously stirring
  3. 5. Cook food in a liquid just below boiling point
  4. 6. Cook food in a small amount of fat over high heat
  5. 8. Circulate hot air rapidly around food to imitate deep-frying
  6. 10. Sear meat with dry-heat method and follow with a moist-cooking technique
  7. 13. Cook food in a moderate amount of fat over high heat
  8. 14. Cooking in a liquid at a moderate temperature
  9. 15. Cook in a closed environment with steam