Review of Food preparation techniques

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Across
  1. 5. The transfer of heat by moving air or liquid currents through and/or around food.
  2. 7. The transfer of heat energy in the form of waves of particles moving outward from their source.
  3. 8. To add a liquid to the surface of food to help prevent drying.
  4. 9. The ability of a fat to be shaped or molded.
  5. 12. Substances that add flavors not naturally present to foods.
  6. 14. A plant leaf valued for its flavor or scent.
Down
  1. 1. heat A type of cooking method in which heat is transferred by water, a water-based liquid, or steam.
  2. 2. The direct transfer of heat from one substance to another that it is contacting.
  3. 3. To cut food lengthwise into very thin, stick-like shapes.
  4. 4. The form of energy associated with motion.
  5. 6. The transfer of heat energy to a neighboring material without contact.
  6. 10. The stage of cooking in which food becomes soft and translucent.
  7. 11. heat A type of cooking method in which heat is transferred by air, radiation, fat, or metal. 1. To dip a food briefly into boiling water.
  8. 13. Compounds that enhance the flavors already found naturally in foods.