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