Across
- 2. Cooking foods using the steam that rises from boiling liquids.
- 7. Cooking foods in liquids beyond 100 degrees Celsius.
- 8. Heat passes from its source in direct rays until it falls on an object in its path such as grilling.
- 9. This is the movement of heat particles of gases and liquids. On heating the particles become less dense and rise while the colder particles sink.
Down
- 1. Cooking foods in liquids just below boiling point.
- 3. When heat is applied to egg white it thickens, this process is called?
- 4. This is the transfer of heat through a solid object by contact.
- 5. What is formed on toast when prolonged dry heat causes the starch to change from a cream colour to brown.
- 6. What will happen to the thiamine (Vitamin B) and Riboflavin (vitamin B2) in foods if the are cooked in liquid?