Dry Heat Cooking

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Across
  1. 4. French for “put in place”.
  2. 5. Oil or shortening used in cooking.
  3. 8. Cooking foods in a large amount of hot fat or oil.
  4. 11. An ______ egg is cooked until the whites are set on the bottom: then flipped over to cook the other side. Yolk is not soft or runny.
  5. 13. To beat or stir (a substance: especially cream or eggs) with a light, rapid movement.
  6. 14. An ______ egg is cooked until the whites are set on the bottom: then flipped over to cook the other side. Yolk is still runny.
  7. 15. A dry cooking technique that is similar to sautéing: but you use a wok.
  8. 16. This part of the egg contains fat and will be the part of the egg that is either cooked to “easy, medium, or hard”.
  9. 18. A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods.
  10. 20. Using dry heat in a closed environment: usually an oven.
  11. 23. The process of cooking sugar to high temperatures: causing browning.
  12. 24. When heat is applied: proteins in food change from liquid or semi liquid to a dry, solid state.
  13. 26. Cooking foods in a large amount of hot fat or oil.
  14. 27. To cook food directly under a primary heat source.
Down
  1. 1. This type of cooking uses both moist and dry cooking techniques.
  2. 2. Also known as the albumen: this part of the egg is clear before cooking.
  3. 3. Ovens use hot ____ to cook food when baking or roasting.
  4. 6. The cooking that takes place after you remove the food from its heat source.
  5. 7. The term used for the action (or physical food): used to decorate or embellish a dish.
  6. 9. A large pan with sloping sides used for stir frying.
  7. 10. Uses oil, fat, hot air radiation: or metal to transfer heat.
  8. 12. The desirable texture used to describe vegetables when cooked.
  9. 17. Another name for a frying pan.
  10. 19. An ______ egg is cooked until the whites are set on the bottom: then flipped over to cook the other side. Yolk is soft but not runny.
  11. 21. To heat a moderate amount of fat in a pan to cook food.
  12. 22. To cook foods by completely submerging them in heated fat or oil at temperatures between 350ºF and 375ºF.
  13. 25. Used for tender foods that cook relatively quickly. The heat source comes directly from underneath.