Cooking Terms

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Across
  1. 2. COOK QUICKLY OVER HIGH HEAT IN A SMALL AMOUNT OF FAT CONSTANTLY MOVING THE FOOD
  2. 5. cook in an oven at high temperature
  3. 6. BROWN OR CHAR FOOD OVER HIGH HEAT WITH OR WITHOUT FAT
  4. 10. COOK FOOD ONLY PARTIALLY IMMERSED IN LIQUID
  5. 11. FRY FRY FOOD BY PARTIALLY SUBMERGING IT IN SEVERAL INCHES OF HOT FAT
  6. 12. cook in an oven at high heat
  7. 13. COOK QUICKLY OVER HIGH HEAT IN A SMALL AMOUNT OF FAT
  8. 14. QUICKLY BOIL FOODS
Down
  1. 1. COOK IMMERSED IN RAPIDLY BUBBLING LIQUID
  2. 3. cook foods at high temperatures in an oven
  3. 4. COOK FOOD BY FULLY IMMERSING IT IN HOT FAT
  4. 5. cook food until it becomes brown but not burned
  5. 7. cook food to the side or over the coals on a grill
  6. 8. HEAT LIQUID SO IT BUBBLES GENTLY NOT RAPIDLY
  7. 9. BOIL OR SIMMER SO MOISTURE EVAPORATES AND CREATES A THICK MIXTURE
  8. 11. COOK GENTLY BY SUBMERGING FOOD IN BARELY SIMMERING WATER