Across 2. Cook briskly in liquid, big bubbles break the surface. 100˚C 3. Cook gently in water just below boiling point. 7. Brown the food eg toast 11. Cook gently in liquid, small bubbles occasionally break the surface. 90˚C 12. Cut into squares or cubes. 14. Remove the core from fruit eg pear. 16. Cook until the surface of food goes brown. 17. Cook slowly in liquid until meat goes tender. 18. Cut into thin layers eg tomato.

Down 1. Break food into small pieces through a mincer. 4. Cook lightly in fat eg onions. 5. To remove the skin from a vegetable or fruit. 6. Cook in an oven. 8. Cut food into small cubes. 9. Cook under direct heat or over coals. 10. Rub against a grater and cut into small pieces. 13. Change solid into liquid by applying heat. 15. Cook food in hot fat in a pan eg bacon.