ACROSS 
2. Cooking food in water just below the boiling point. 
7. Cooking of food in a shallow pan in fat, such as butter or vegetable oil. 8. Seasoned meat is grilled over hot coals. 
10. Application of direct heat-the food like directly over a countinuous 
heat source. 

DOWN
1. Application of direct heat-the food lies directly under a continuous heat source. 
3. Cooking over high heat in a wok or large frying pan with round bottom. 4. Cooking food in an oven In most cases, the oven temperature ranges from 150 to 230 °C. 
5. Cooking food in steam. 
6. Food is cooked in a small amount of fat, usually in a skillet or frying pan. 
8. Cooking food in boiling water. 
9. Cooking food,usually meat,uncovered in hot air.

BAKING
ROASTING
BROILING
GRILLING
BARBECUING
FRYING
BOILING
SIMMERING
STEAMING
STIRFRYING
SAUTEING