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Chapter 21 Vocabulary Review
17
conduction: the transfer of heat energy through direct contact between a hot surface and food
convection: the transfer of heat through the use of hot air or hot liquid
radiation:energy that is transmitted through air waves
dryheatcooking:cooking food uncovered without adding liquid or fat
roast: refers to cooking large pieces of meat or poultry in a shallow pan
broil:to cook food directly under a heat source
moistheatcooking: method of cooking that uses added liquid or steam to cook and tenderize foods
boil: involves heating liquid at a high temperature so that bubbles rise and break on the liquid surface
steam: to cook food over boiling water, rather than in it
poach: cooking whole or large pieces of food in a small amount of liquid
simmer: to heat liquid to a temperature just below the boiling point until bubbles barely break on the surface
braise: to simmer and steam food in a small amount of liquid
stew: to cook it slowly in liquid for a long period of time
deepfatfry: to cook food by completely covering it in fat
panfry: to fry tender cuts of meat, fish, and eggs in smaller amounts of fats in a skillet
stirfry: cooking small pieces of food quickly at high heat in a very small amount of fat, stirring the entire time
texture: the way something feels
aroma:a pleasant or savory smell
Chapter 21 Vocabulary Review
Across:3. | the transfer of heat through the use of hot air or hot liquid | 8. | method of cooking that uses added liquid or steam to cook and tenderize foods | 11. | involves heating liquid at a high temperature so that bubbles rise and break on the liquid surface | 12. | to heat liquid to a temperature just below the boiling point until bubbles barely break on the surface |
| 13. | to simmer and steam food in a small amount of liquid | 14. | to fry tender cuts of meat, fish, and eggs in smaller amounts of fats in a skillet | 16. | refers to cooking large pieces of meat or poultry in a shallow pan | 17. | to cook food by completely covering it in fat |
| | Down:1. | cooking food uncovered without adding liquid or fat | 2. | cooking whole or large pieces of food in a small amount of liquid | 4. | the way something feels | 5. | to cook food over boiling water, rather than in it | 6. | to cook food directly under a heat source |
| 7. | to cook it slowly in liquid for a long period of time | 9. | cooking small pieces of food quickly at high heat in a very small amount of fat, stirring the entire time | 10. | energy that is transmitted through air waves | 15. | a pleasant or savory smell |
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© 2017
PuzzleFast.com, Noncommercial Use Only
Chapter 21 Vocabulary Review
Across:3. | the transfer of heat through the use of hot air or hot liquid | 8. | method of cooking that uses added liquid or steam to cook and tenderize foods | 11. | involves heating liquid at a high temperature so that bubbles rise and break on the liquid surface | 12. | to heat liquid to a temperature just below the boiling point until bubbles barely break on the surface |
| 13. | to simmer and steam food in a small amount of liquid | 14. | to fry tender cuts of meat, fish, and eggs in smaller amounts of fats in a skillet | 16. | refers to cooking large pieces of meat or poultry in a shallow pan | 17. | to cook food by completely covering it in fat |
| | Down:1. | cooking food uncovered without adding liquid or fat | 2. | cooking whole or large pieces of food in a small amount of liquid | 4. | the way something feels | 5. | to cook food over boiling water, rather than in it | 6. | to cook food directly under a heat source |
| 7. | to cook it slowly in liquid for a long period of time | 9. | cooking small pieces of food quickly at high heat in a very small amount of fat, stirring the entire time | 10. | energy that is transmitted through air waves | 15. | a pleasant or savory smell |
| |
© 2017
PuzzleFast.com, Noncommercial Use Only