Hospitality

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Across
  1. 4. food cooks slowly and steadily in a slightly cooler than boiling liquid.
  2. 5. The rind of a fruit.
  3. 10. clean
  4. 11. Cooking foods in hot fat or oil
  5. 12. A plant that grows in temperate climates, used as flavoring that adds color and aroma to foods.
Down
  1. 1. An ingredient that actually changes the natural flavor of the foods to which it is added.
  2. 2. When proteins change from a liquid or semi liquid state to a drier, solid state.
  3. 3. Something served as an accompaniment.
  4. 6. A flavoring that blends with the natural flavor of foods.
  5. 7. Cooking technique that uses oil,fat,the radiation of hot air, or metal to transfer heat
  6. 8. A chemical compound that helps the body carry out its functions.
  7. 9. Cook with dry heat in a closed environment,usually an oven. No fat or liquid is used.
  8. 10. Never leave a knife in the