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Chapter 21.1

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Across
2
Simmer and steam food in a small amount of liquid
4
Flow
7
Use added liquid or steam to cook and tenderize foods
9
The transfer of heat through the flow of hot air or hot liquid
12
Cooking large pieces of meat or poultry in a shallow pan
13
Cook food over boiling water, rather than in it
16
Energy that is transmitted through air waves
17
Cook it slowly in a liquid for a long period of time
18
Cooking small pieces of food quickly at high heat in a very small amount of fat, stirring the entire time
Down
1
Cooking food uncovered without adding liquid or fat
3
The transfer of heat energy through direct contact between a hot surface and food
5
Cooking whole or large pieces of food in a small amount of liquid
6
Heat liquid to a temp. just below the boiling point until bubbles barely break on the liquid surface
8
To cook food by completely covering it in fat
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Cook food directly under a heat source
11
To fry tender cuts of meat, fish, and eggs in smaller amounts of fat in a skillet
14
Movement
15
Heat liquid to a high temp. so that bubbles rise and break on the liquid surface