Moist Cooking Methods

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Across
  1. 2. Simmering often results from the heat being reduced on boiled items
  2. 3. Steamed foods do not have to be
  3. 5. Small bubbles that slowly come and break the surface
  4. 6. Cooks foods by surrounding them in a vapor bath in a closed cooking vessel
  5. 9. Foods can be fully submerged or partially submerged
  6. 10. Boiling _______ and cooks food, changing the texture from dry and hard to soft.
Down
  1. 1. Liquid shows some movement but no air bubbles break at surface
  2. 3. Large bubbles that break the surface
  3. 4. Sometimes regarded as “peasant” techniques because they are associated with home-style cooking.
  4. 7. Steamed foods do not have to be_______.
  5. 8. Poaching liquid should be
  6. 9. The amount of liquid in the pot should keep the item(s) completely ________.