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Chapter 15: How Cooking Alters Food

Across
Cooking method that uses dry heat in a closed environment. Foods are placed on top of an rack that is inside of a pan. This allows air to circulate all the way around the food
To escape as vapor
The matter in cells and tissue that gives them their color
Plunging food into ice water after blanching
A dry cooking technique similar to sautéing done with a wok
The cooking that takes place after you remove something from the heat source
A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used
Uses liquid instead of oil to create the hear energy that is needed to cook the food
To use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing from the pan
Moistening foods with melted fats, pan drippings, or another liquid during cooking
To roast food over an open fire
Cooking vegetables or other foods in a closed environment filled with steam
A process in which the liquid closest to the bottom of the pan is heated and rises to the top
A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan
A flat, solid plate of metal with a gas or electric heat source
A coating made of eggs and crumbs
The time it takes for the fat or oil to return to the preset temperature after food has been submerged
Food that has been cooked by completely submerging it in heated fat or oil
Down
Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used
A semiliquid mixture that contains ingredients such as flour, milk, eggs, and seasonings
Foods are put into boiling water and partially cooked. Has a longer cooking time than for blanching
A form of cooking using low heat, long cooking times, and wood smoke for flavor
Food cooks slowly and steadily in a slightly cooler than boiling liquid
Temperature at which a liquid boils
A cooking method that places food on a heated grill
Cooking techniques that uses oil, fat, the radiation of hot air, or metal to transfer heat
The process of cooking sugar to high temperatures to create aroma and flavor
To decrease the volume of
When proteins change from a liquid or semiliquid state to a drier, solid state
Coating foods with four; coating poultry parts with seasoned flour
To quickly brown food at the start of the cooking process
A combination cooking technique. Foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time is generally shorter than braising
To cook food in a flavorful liquid between 150 degrees Fahrenheit and 185 degrees Fahrenheit; just below the boiling point
A lamp that uses light in the infrared spectrum to keep food warm during holding
A large pan with sloping sides