Food Prep Terms

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Across
  1. 3. To cook gently in hot liquid below the boiling point.
  2. 5. To combine two or more ingredients, usually by stirring.
  3. 6. To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
  4. 8. To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  5. 10. To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
  6. 11. To put dry ingredients through a sifter or a fine sieve to incorporate air.
  7. 13. To rub shortening, fat, or oil, on the cooking surface of bake-ware.
  8. 15. To spread a liquid coating on a food, using a pastry brush or paper towel.
  9. 16. To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.
  10. 17. To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  11. 18. To work dough by folding, pressing, and turning, until it is smooth and elastic.
  12. 21. To cook in hot fat
  13. 23. To cook over steam rising from boiling water.
  14. 24. To combine thoroughly two or more ingredients.
  15. 25. To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
  16. 26. To cook in an uncovered skillet with a small amount of fat.
Down
  1. 1. To mix together, usually by stirring, two or more ingredients.
  2. 2. To cook by dry heat, uncovered, usually in the oven.
  3. 4. To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
  4. 6. To cook under direct heat or over coals.
  5. 7. To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
  6. 9. To cook in an oven or oven-type appliance in a covered or uncovered pan.
  7. 12. To brown by direct heat in a toaster or in the oven.
  8. 14. To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  9. 15. To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
  10. 19. To cover a food with a dry ingredient such as flour or sugar
  11. 20. To cook uncovered in a small amount of fat in a pan.
  12. 21. To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.
  13. 22. To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white