Unit 4 vocab crossword

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Across
  1. 3. a fast, dry-heat cooking technique that cooks small or thinly cut pieces of food in a shallow pan using a small amount of oil or fat
  2. 4. to cook food uncovered using dry, hot air in an oven or over an open fire.
  3. 7. The process of drying out fruits, vegetables, or meats to preserve them and extend their shelf life.
  4. 8. To cook or heat food in a liquid that is actively bubbling at the boiling point.
  5. 9. to cut or chop food into incredibly tiny, uniform pieces
Down
  1. 1. to gently simmer food in a hot liquid just below the boiling point
  2. 2. a dry-heat cooking method where food is cooked by hot, circulating air inside an oven
  3. 3. moist-heat cooking method that cooks food using hot vapor from boiling water rather than direct contact with liquid or fat
  4. 5. a cooking method that uses direct, high-heat radiant energy from above
  5. 6. a cooking technique where food is briefly boiled and then immediately plunged into ice water to stop the cooking process.
  6. 7. A culinary knife technique that involves cutting food—such as vegetables, fruits, or meats—into precise, uniform, small cubes.