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Cooking Methods Chapter 15 CE2

Horizontales
Only safe way to tell if meat is done
Time it takes for oil to return to preset temperature after food is submerged.
Does not require physical contact between the heat source and the food being cooked.
A variation of boiling
Completely submerge food in a liquid that is at a constant, moderate temperature.
The transfer of heat caused by the movement of molecules from a warmer area to a cooler one.
Cooking food in oil over less intense heat.
Cooking sugar over high heat to create pleasing aromas, rich taste and golden color
Food is immersed in hot fat to cook.
Cooking food in liquid for a long period of time.
Enhance the food being served.
The transfer of heat from one item to another when the items come into direct contact with each other.
Cooking food rapidly in a small amount of fat over relatively high heat.
Cook food in a flavorful liquid between 150 and 185 degrees
A very simple dry-heat method that is excellent for cooking small pieces of food.
To coat food for frying with flour or fine crumbs.
Verticales
Briefly plunging food into ice water to stop the cooking process.
A rapid method of cooking using high heat from a source above the food. Food browns on top.
Add small amount of liquid to loosen brown bits after searing or sautéing
To quickly brown the outside of food at the start of cooking
Cooking food by surrounding it in steam in a confined space such as a steam basket.
Mixture of primary dry ingredients, liquid and a binder.
This method of cooking is closely related to saute.
Heat from one source is absorbed by one material and then radiated out to food.
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
First sear in hot fat., then enough liquid to come half way up the food item.
Water at sea level does this at 212 degrees F. Quick way to cook food.
Proteins change from a liquid to drier, solid state when heated
To cook food on flat metal plate with a gas or electric heat source.
A coating made of eggs and crumbs.
Gives food its color
Food is cooked by surrounding the items with hot , dry air in an oven