Dry Heat Cooking Methods

3. Heat transfer through direct contact
5. Chinese BBQ Pork
9. Also known as wet hand/ dry hand
10. Protects fried food, aids in crispness color and flavor
12. French term meaning "To Mount with Butter"
14. Heat transfer through air currents
16. a combination of herbs, spices, aromatics and oil to enhance flavor, protect from drying out and aiding in color
21. Involves circulating air to cook the food
23. An enemy to frying oil
24. Food completely submerged in hot fat
25. Chemical process responsible for roasty, toasty flavors and aromas

1. Korean dish of thinly sliced marinated meat
2. The heat source is below the food
4. From the French word meaning "to jump"
6. the temperature at which oils begin to break down
7. Tying up proteins for even cooking
8. Melting and cooking sugars until a golden color
11. Heat transfer through energy waves
13. Uses radiant heat from above to cook food, brown and melt cheese
15. Exposing food to high heat with minimal fat
17. Removing the fond from the pan with a flavorful liquid like stocks, wines, juices, etc.
18. Food is partially submerged in fat
19. Thai style cooking where meat is skewered and grilled
20. The process by which fat melts, keeping meats moist and juicy
22. the definition of low and slow cooking, using heat to break down connective tissue