Stir Fries & Casseroles

2. What ingredient is first added to the wok when cooking a stir fry?
5. Meat is easier to cut for a stir fry when it is slightly ___.
8. Dry beans, potatoes, bread, rice, and ___ are all considered casserole starches.
9. When cooking a stir fry work quickly and in ___ batches.
10. When cooking a stir fry the ingredients that take the longest time to cook are added ____.
13. What type of grain typically accompanies stir fries?
14. This component of a casserole thickens the casserole.

1. When prepping vegetables for a stir fry, very dense vegetables such as carrots should be cut on the ____.
3. Cheese, yogurt, milk, pasta sauce or mayonnaise act as a ___ in a casserole recipe.
4. If a casserole is served au gratin it is topped with buttered ___ crumbs.
6. It is important to allow casseroles to ___ before serving to allow the ingredients to set.
7. Fish, meat, tofu, vegetables, legumes, or ___ can act as the main ingredient in a casserole.
11. What part of a stir fry is added last to the wok during the cooking process?
12. Stir fries are typically cooked over ___ heat.
15. ___ prevents casseroles from drying out.