Across
- 4. Thin, dry, and brittle texture, often with a soft, first crunch. Often used to describe fried and battered or crumbed food.
- 6. Having a strong, hot flavour from spices or peppers.
- 7. Having a pleasant, salty or spicy flavour that is not sweet.
- 8. Stirring and cooking beaten eggs or other ingredients until they form soft curds.
- 10. Cooking small pieces of food quickly at high heat in a wok or skillet while stirring constantly.
- 11. up Making food hot.
- 14. Cooking food gently in hot liquid just below the boiling point, often used for eggs and fish.
- 15. Cooking food in hot oil or fat, usually in a shallow pan.
- 16. Easy to cut or chew, soft. Usually used to describe meat.
- 18. Slowly cooking food in a covered pot with ample liquid to produce a thickened, flavourful dish.
- 19. up Heating previously cooked food to serving temperature.
- 21. Cooking meat on a rotating spit over an open flame or other heat source.
- 24. Many slightly crispy layers on top of each other. Many pastries are flaky.
- 25. Cooking food on a grill over direct heat.
- 27. Browning food, such as bread, by exposure to heat.
- 29. Cooking food using dry heat in an oven, often for bread, pastries, and other dough-based foods.
- 30. Submerging food completely in hot oil or fat to cook it evenly.
- 33. Having an acidic taste, like lemon or vinegar.
- 34. Briefly boiling food and then plunging it into cold water to stop the cooking process.
- 35. Difficult to cut or chew, hard or firm. Usually used to describe meat.
- 36. Firm and making a loud noise when chewed.
Down
- 1. Partially cooking food by boiling it briefly.
- 2. Having a sharp, pungent taste that is often considered unpleasant. Black coffee with no sugar is bitter.
- 3. Using a microwave oven to cook or reheat food.
- 5. Cooking food slowly in a covered pot with a small amount of liquid. The liquid usually after searing it.
- 6. Having an even, soft texture without lumps.
- 8. Cooking food gently in liquid just below the boiling point.
- 9. Cooking food under direct high heat, usually in an oven.
- 12. Cooking food uncovered in an oven using dry heat, typically producing a browned exterior.
- 13. Soft, smooth, and rich texture, often with a high-fat content.
- 17. Cooking food in water or other liquids at 100°C (212°F) where bubbles form and rise to the surface.
- 20. Cooking food with steam, usually by placing it in a steamer basket over boiling water.
- 21. Having the taste of sugar or honey.
- 22. Light and airy texture, often due to incorporated air.
- 23. Cooking food on a grill until it has char marks, typically over high heat.
- 26. Tasting of salt.
- 28. Cooking food quickly in a small amount of oil or fat over high heat, often while bouncing the food.
- 31. Having a full, intense flavour, often from fats or strong seasonings.
- 32. Cooking food on a grill over direct heat.
- 34. Cooking food, typically meat, over indirect heat from wood or charcoal, often with smoke for flavour.