PGB2201EI

2. It is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce.
3. A kitchen utensil with a long handle and a flat edge designed for lifting or turning foods.
5. A Piece of cooking equipment with a flat metal portion on which food is cooked
7. Substances that are used to control pests.
10. A Kitchen utensil used for picking items up, commonly used when grilling.
13. Bowl‐shaped kitchen utensil with holes used to drain and rinse foods
14. Pan used for baking breads in an oven.
15. It is also called broiling.

1. It is cooking prepared foods by moist heat under varying degrees of pressure.
4. A Kitchen utensil used to remove the outer skins of fruits and vegetables.
6. The process of cleaning something, especially with a chemical, in order to destroy bacteria.
8. A brand line of products used for disinfection and as an antiseptic.
9. A Specialized measuring spoon used to portion different amounts of foods.
11. A Kitchen utensil designed for serving soups and stews.
12. It is a type of cooking food by dry heat in an oven.