Across
- 5. Result of mixing sugar and butter.
- 8. Exposing to high heat,quick.
- 9. French. To cut into thin strips.
- 10. An instrument used for cutting.
- 13. Cutting into thin,broad pieces.
- 14. When food tightens up into chunks.
- 15. Cooking by direct exposure to heat
- 16. Coating food with dry ingredients.
- 17. Cooked in high heat, to brown.
- 20. Cooking via moist heat. Boiling water.
- 21. Cooking of food by putting it in water.
- 22. Process of moistening during cooking.
- 24. To test for cookedness.
- 25. Cooking of food in deep oils.
- 27. To burn on the surface.
Down
- 1. To determine food information.
- 2. Cooking food on a rack over heat source.
- 3. French. Cooking in shallow pan.
- 4. To cut into small squares
- 6. Food ground up finely.
- 7. Bring 2 liquids to a same temp. to mix.
- 8. To replace with a similar item.
- 11. Long Food Processing. Aging.
- 12. An instruction list for food.
- 18. Cutting food into bite sized pieces.
- 19. Browning of sugar.
- 22. To mix together.
- 23. Heating without direct exposure to flame
- 24. Cooking of food in shallow oils.
- 26. Submerged in water, low heat.