Across
- 4. cooking by exposing food to direct radiant heat
- 5. combinetion cooking method that uses both moist and dry heats
- 6. cooking method in which food is submerged in hot fat
- 9. to cut food inti bite-size pieces using the quick, heavy blows if s knife
- 10. cooking utensil used to spread butter oil or glaze on food
- 11. to mix foods together until they become a thick soft mixture
- 12. ti prevent food from sticking to it
- 13. cook by dry heat without direct expose to a flame
- 14. combining two or more ingredients together
Down
- 1. is a form of cooking that invilves dry heat applied to the surface of food
- 2. neither warmn not very cold
- 3. to blend two or more ingrdients
- 4. pour juices over meat
- 6. the process of thinning a liquid by adding more liquid
- 7. a product consisting of finely milled wheat
- 8. to scatter butter in bits over food
- 9. to cover food, that can be wet or dry
- 10. brush liquid fat over meat
- 11. working solid shortening into dry ingredients
- 12. is a coating of a glossy, often sweet, sometimes savoury