Dry / Moist Heat cooking Crossword

heat is transferred through direct contact or _______
food that turns brown when st sugar becomes hot
food is place on a rack for cooking
time it takes for the pan to re-heat after adding food.
method in which foods are completely covered in water, for cooking tender foods
one of the two combination methods
temperature range for ___________ is 170 - 185.
cooking in liquid or steam long enough to cook the outer portion
cooks food quickly, uncovered in a small amount of fat over high heat.
_______________ cooking is when foods continue to cook after being removed from heat source.
cooking food in a pan with enough fat to completely cover the food
when the fork slides into food easily is fork __________
food is cut into smaller pieces for
heat transfer that comes from a glowing or red hot heat source is _____ heat.
referring to the reaction of proteins browning in foods
foods cooked at moist heat temperatures 212 degrees or above