Jaydens puzzle title

5. Food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred flavour
6. to fry quickly over high heat in a lightly oiled pan (such as a wok) while stirring continuously
9. a moist-heat cooking method that involves submerging food in liquid, typically without using fat.
14. Exposing meats to a high temp to create a crisp
15. Meath of of cooking using steam
16. the action of cooking something in an oven or over an open fire.

1. food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature.
2. describes how chefs use heat to cook food and bring out unique flavors and textures.
3. a process where food is exposed to a source of high heat either from below or above
4. scalding vegetables in boiling water or steam for a short time
7. At or near boiling point
8. to fry food in a small amount of fat.
10. combination-cooking method that uses both wet and dry heats:
11. use water, liquid or steam to transfer heat to food
12. a process where food is completely submerged in hot oil at temperatures typically between 350 °F
13. Cooking of food in oil or another fat