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Chapter 21.1

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