Across
- 2. Quick cool to retain color and flavor
- 5. Circulating water bath
- 10. Place food over hot liquid
- 11. Remove bacteria
- 12. Small bubbles at a liquid surface
- 14. Break up or disintegrate
- 15. Add liquids during cooking to maintain moisture
- 17. Low heat and moisture
- 19. Partial boil
Down
- 1. Thaw safely in water
- 3. Water speeds or slows fermentation
- 4. Weakening a flavored liquid with water
- 6. Water molecules from high to low concentration
- 7. Foods in jars with heat application
- 8. Salty solution
- 9. Pressurized steam
- 13. Remove dirt
- 15. 212°
- 16. Vinegar solution
- 18. Food prep in a steaming liquid