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cooking methods

lilly dorsainvil and justice butler

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Across
4.Pan broiling, quickly over high heat, before the meat is cooked in moist heat.
10.The amount pf energy the microwave oven uses to generate microwaves.
12.A method of cooking food in hot liquid, steam, or both.
13.A method of transferring heat as waves of energy.
Down
1.The time after microwave time during which foods continue to cook on their own
2.Cooking food with energy in the form of electrical waves.
3.The time the food needs to cook with microwave energy
4.The temperature at which a fat begins to break down and burn.
5.A method of transferring heat through the movement of molecules in air or liquid
6.Named for the person who discovered it. Dr.L.C Maillard
7.Cooking food uncovered without added liquid or fat.
8.A method of transferring heat as waves of energy
9.The production of electrical sparks that can damage the oven or start a fire
11.The traditional cookware for stir frying.

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