cooking - the process of preparing food by applying heat, conduction - transfer of heat energy from one object to another through direct contact, convection - when heat energy travels through liquids and gases, radiation - transfer of heat through energy waves, bake - when food is prepared in a hot oven using indirect dry heat at high temperatures, roast - when food is prepared in a hot oven using indirect dry heat at low temperatures for long periods of time, saute - cooking food quickly over high heat with a small amount of fat, broil - food cooked from direct heat above the food, grill - food cooked from direct heat below the food, deepfry - cooking foods that are immersed in hot fat, steam - suspending food over boiling or simmering water, boil - cook foods in hot water or broth (212 degrees), simmer - cooked slowly in a shallow amount of water or broth (180-205 degrees), poach - cook foods in liquids at low temperatures (160-180 degrees), braise - food is seared/sautéed then partially covered with liquid and simmered slowly at low temperatures, stew - food cooked by simmering slowly with flavored liquid and stirred occasionally,

Cooking Methods Crossword

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