Across
- 2. split foods lengthwise
- 5. transfer of heat through contact
- 7. to cook foods in a liquid
- 8. same components as batter but not blended
- 9. to moisten food while cooking
- 10. to cook by dry heat
- 12. to remove the seed area from a pone with a small knife
- 14. to heat sugar over low heat
- 15. To seal the edge of a pie
- 16. to cool food to 40 F
Down
- 1. cook food on a grill
- 2. a combination of wet and dry ingredients
- 3. to cook liquid at 212 F
- 4. transfer of heat through molecules
- 5. butter to remove sediment and suspend
- 6. A measurement less than 1/8 of a teaspoon
- 7. to rapidly mix with a spoon
- 8. too cook in a liquid and simmer on stove or an oven
- 11. a state of doneness when pasta feels firm to the bite
- 12. to bring foods to room temp
- 13. to cook under direct heat
- 15. to place several ingredients in a bowl
- 16. To cut into thin pieces