Culinary Cooking Methods Crossword

THE TRANSFER OF ENERGY FROM HEAT SOURCE TO FOOD
TRANSFER OF HEAT FROM ONE ITEM TO ANOTHER
MOVEMENT OF MOLECULES
TRANSFER BY WAVES OF ENERGY
COOKING METHOD WHERE NO MOISTURE IS ADDED
COOKING METHOD WITH STEAM OR WATER
INVOLVES DRY AND MOIST HEAT
HIGH HEAT FROM HEAT SOURCE ABOVE THE FOOD
USES GRATE TO COOK FOOD
SURROUNDING FOOD WITH DRY AIR COOKED UNCOVERED
SURROUNDING FOOD WITH DRY AIR COOKED COVERED
COOKING FOOD ON A HOT FLAT SURFACE
COOKING FOOD RAPIDLY IN A SMALL AMOUNT OF OIL CREATING BROWNNESS
ASIAN COOKING USING A WOK
COOKING FOOD IN MODERATE AMOUNT OF FAT IN A PAN
COOKING METHOD WHERE FOOD IS USUALLY BREADED
COOKING METHOD WHERE NO AIR BUBBLES BREAK THE SURFACE
PARTIALLY COOKING FOOD
SURROUNDING THE FOOD IN EVAPORATED WATER
FOOD IS TYPICALLY SAUTE FIRST THEN FINISHED COOKING IN LIQUID IN A OVEN
FOOD IS CUT INTO SMALL PIECES AND COOKED IN MINIMUM AMOUNT OF LIQUID
TERM MEAN "UNDER VACUUM
FOOD THAT PUSHES THE BOUNDARIES OF NORMAL CUISINE
THE POINT WHEN FOOD ITEM RISES TO THE SURFACE OF THE OIL
TIMES IT TAKES TO THE OIL TO REHEAT
THE POINT WHERE THE FAT AND OIL BEGINS TO BREAK DOWN