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Cooking Methods

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Horizontales
A variation of boiling
The transfer of heat from one item to another when the items come into direct contact with each other.
Is a rapid method of cooking that uses high heat from a source located above the food. Food becomes brown on top.
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
Increase cost and lower profit from an item.
Cooking food rapidly in a small amount of fat over relatively high heat.
Cooking a food item on a hot flat surface (known as a griddle) or in a relatively dry , heavy- bottom fry pan or cast iron skillet.
Does not require physical contact between the heat source and the food being cooked.
Cooking food in liquid for a long period of time.
Cooking food for long period of time .sometimes over 24 hrs.
Inserting long thin strips of fat intolarge naturally lean piece of meat with a special needle before cooking to baste the meat from the inside.
Cooking food by surrounding it in steam in a confined space such as a steam basket.
Cooking food in oil over less intense heat.
Verticales
Completely submerge food in a liquid that is at a constant, moderate temperature.
Food is cooked by surrounding the items with hot , dry air in an oven
First sear in hot fat., then enough liquid to come half way up the food item.
Heat from one source is absorbed by one material and then radiated out to food.
The amount of an item that is served to the guest.
The transfer of heat caused by the movement of molecules from a warmer area to a cooler one.
Cook food between 160 and 180 degrees
Enhance the food being served.
Mixture of primary dry ingredients liquid and a binder.
A very simple dry-heat method that is excellent for cooking small pieces of food.
Wrapping an item with strips of fat before cooking to baste the meat, making it moist.
This method of cooking is closely related to saute.
Food immerse in hot fat to cook.