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The Art of Cooking

Across
A form of cooking that usually involves a significant amount of radiant, direct, dry heat applied to the surface of food ,and tends to be used for cooking meat quickly.
A method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
A cooking method in which the cooking juices in the pan are either brushed on the meat, or sucked from the pan into the turkey baster and squeezed out over the meat.
The process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering wood chips.
Technique used which the surface of the food is cooked at high temperature until a caramelized crust forms allowing the natural juices to be locked in.
A traditional Hawaiian cooking method that utilizes an underground oven.
A combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
The process of cooking food, using water or other cooking liquid, in a sealed vessel.
A cooking method which allows food to cook or simmer at a relatively low temperature unattended for hours.
A method of food preservation whereby moisture is extracted from the food.
Method of transferring heat through direct contact.
A cooking method in which food is submerged in hot fat, most commonly oil.
A method of transferring heat through electromagnetic waves.
A cooking technique in which you fry your food in a frying pan filled with oil at a very high temperature for a minimal amount of time.
A Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
Down
A dry-heat cooking method that involves cooking food items uncovered or over an open flame. This method can enhance flavor through caramelization on the surface of the food.
This technique works by boiling water continuously, causing it to vaporize, thus carrying heat to the nearby food cooking the food.
Cooking technique by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. This technique differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.
A food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water.
Cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
A method of cooking food quickly in a minimal amount of fat over relatively high heat.
A cooking method of a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and meat.
To cook or reheat food using electromagnetic radiation.
The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
To broil or roast whole or in large pieces of meat over an open fire, on a pit or grill, often seasoned with vinegar, spices, salt, and pepper to cook in a highly seasoned sauce.
Cooking method which uses water, liquid or steam to transfer heat to food.
A method of transferring heat through liquids and gases.
A method of rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point.
A cooking method wherein the food substance is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
Cooking methods that utilize air or fat to transfer heat to food. Foods cooked using this method have a rich flavor due to the caramelization and browning of the foods.
A type of moist-heat cooking technique that involves cooking by submerging foodstuff in a liquid, such as water, milk, stock or wine.