Across
- 1. Cooking food in a closed environment with steam
- 4. Cooking in dry heat in a closed environment, usually an oven
- 6. Cooking in a moderate amount of hot fat or oil
- 7. Sear food, then add some liquid and cover pan to create a moist cooking environment
- 8. Cooking in flavorful liquid in a temperature just below simmering
- 9. Small pieces of food are seared then covered completely with a liquid and simmered
- 10. Cooking in liquid at boiling point
- 11. To cook food directly above heat source
Down
- 1. Cooking in liquid just below the boiling point
- 2. Completely submerge food in hot fat or oil
- 3. Quickly cooking food in a small amount of hot fat or oil, over moderate heat
- 5. Partially cooking by boiling and immediately cooling
- 7. To cook food directly under heat source