1. Foods 2

2. Put in place, get everything out and ready to cook.

3. Italian – cook not too soft, firm to the tooth

4. Boil briefly, drain, cool

5. To brown in fat and then simmer in liquid

6. Direct heat source located above the food, high heat

7. A browning process (sugar, vegetables, fruit, etc) produced by heat

8. To cook on a rack with the heat source below

9. Hot dry air used to cook a food item

10. To cook in a small amount of fat on high heat

11. Stirring constantly in lightly oiled pan over high heat

12.  1 cup  T  Pint  Quart  ¼ C  1 gal  3 t  2 C  16 C, 4 qt  ½ gal, 2 qt, 4 pt  ¾ C  qt.  Pt  FCCLA  8 oz  2 C, 1 lb, 1 pt  CTE  FACS  1 T  4 oz  16 oz  ½ C  ½ lb, 1 C