Cooking Terminology

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Across
  1. 3. To cook ground spices or dried herbs in fat to intensify their flavor
  2. 4. To cook by convection heat in a hot oven
  3. 5. To cook foods in boiling liquid in a pot set on a hot burner
  4. 6. To use liquid(usually wine or broth) to loosen the brown bits that stick to a pan during sauteing or searing
Down
  1. 1. To set in motion the chemical reactions that take place when any sure is heated to the point that its molecules begin to break apart
  2. 2. To soak food in a water and salt solution to season and tenderize it before cooking
  3. 3. To cook by direct exposure to a heating element in an oven
  4. 4. To cook foods by sauteing them and then adding liquid, covering the pan, and simmering
  5. 5. To quickly immerse food in boiling water, then transfer to an ice bath
  6. 6. To coat food with flour, cornmeal, sugar or some other dry ingredient