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Across 2. Cooking improves the _________ of food 4. While frying foods should be ___________ to prevent them breaking up 5. Cooking at a temperature of 120 degrees celsius 6. Cooking methods are classified as __________ or dry methods 8. Food needs to be ___________ if they are unattractive 10. A combination of stewing and baking 12. The method of heat transfer by direct contact 17. Cooking by steam from boiling liquid 18. Loss during boiling in water 19. The cooking of food in hot fat

Down 1. Cooking in an oven while basting occasionally 3. The cooking of food over hot coal 7. The transfer of heat through air. 9. A suitable method for cooking cheaper cuts of meat, fresh and dried fruits 11. Frying _____________ the energy value of food 13. An ideal method of cooking for lean fish and eggs 14. Method of heat transfer used during grilling 15. The application of heat to food to bring about physical and chemical changes 16. Flour products, meat and chicken are suitable foods for this method of cooking 19. A suitable food for steaming