Chapter 5 Section 5.3 Crossword

Placing a second basket over the primary basket in deep frying in order to prevent the item being deep fried from floating to the top. Ensures even cooking.
the direct transfer of heat between adjacent molecules
a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones
a thin slice of fat or bacon secured to a roast of meat or poultry to prevent its drying out while cooking
thin dough that can be easily poured into a pan
is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water
a combination-cooking method that uses both wet and dry heats
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter
cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil
the phenomenon that food retains heat and continues to cook even after being removed from the source of heat
involves both dry- and moist-heat cooking
heated by a moving heat source such as hot air inside an oven that is circulated by a fan
The liquid used for shallow poaching is
a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence
food is submerged in hot fat, most commonly oil
a dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat, food to be deep-fried are usually first coated in batter or breading
more a variant of Braising
refers to the use of ultra-low temperatures to freeze food fast
a moist-heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it
a substance that is formed by trapping many gas bubbles in a liquid or solid
an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink
a form of cooking that involves dry heat applied to the surface of food, commonly from above or below
radiation is the process where heat and light waves strike and penetrate your food
a cooking method that uses dry heat where hot air envelops the food
the process of soaking foods in a seasoned, often acidic, liquid before cooking
an amount of food served for one person; serving; helping
a type of roulade and sometimes called a braciole
a form of frying characterized by the use of minimal cooking oil or fat
refers to the technique of partially cooking foods so that they can be finished later
arrangement and overall styling of food upon bringing it to the plate
a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine
is understanding how much a serving size of food is and how many calories or how much food energy a serving contains
a braised beef dish, typically made by browning a roast-sized piece of beef, then slow-cooking in or over liquid in a covered dish
a heating process that does not require physical contact between the heat source and the food being cooked
the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it
process of letting meat rest after cooking
a cooking method that uses dry heat where hot air envelops the food
to cook food quickly in a minimal amount of fat over relatively high heat
moist-heat cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction from the pan, to the liquid, to the food
a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water
an oil or fat is the temperature at which, under specific and defined conditions, it begins to produce a continuous bluish smoke that becomes clearly visible
a French term, meaning under vacuum
a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into spheres