The term 'burn with a hot liquid or steam' can be summarized by two crossword solutions: SCALD (5 letters) and SCALDS (6 letters). Scalding is a cooking technique that involves immersing food in hot liquid or steam, usually for the purpose of killing bacteria or making it easier to peel off the skin. It is commonly used for poultry, eggs, and vegetables. The result of scalding is a cooked product that has a tender texture and a slightly different flavor than if it had been boiled.