Cooking Terms Crossword

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Across
  1. 2. The outer, colored part of the peel of citrus fruit. Often used as a flavor enhancer.
  2. 4. To blend and aerate dry ingredients by forcing them through a wire mesh strainer or sifter. Sifting helps dry ingredients incorporate into batters more evenly.
  3. 6. To cook food until it becomes brown, but not burned
  4. 7. To cook in water that has reached 212 degrees F.
  5. 8. To chop food evenly into small pieces or cubes. Fine dice is 1/4”, medium dice is 1/2”, and large dice is 3/4”.
  6. 9. To chop as finely as possible. Garlic, ginger, and herbs are the mot commonly minced foods, because they are intensely flavored, and mincing allows them to be better distributed in mixtures.
  7. 10. The outer, colored part of the peel of citrus fruit. Often used as a flavor enhancer.
  8. 13. To incorporate air into an ingredient by beating rapidly, often with a whisk.
  9. 16. To heat liquid to just short of boiling, until bubbles begin to form around the edge, but a boil has not begun.
  10. 17. To cook in an oven, usually at moderate temperatures (around 350°F).
  11. 18. To mix ingredients vigorously.
  12. 21. To thicken a liquid or sauce by boiling, in order to concentrate the flavor.
  13. 22. To thoroughly mix butter and sugar together, usually with a hand mixer or in a standing mixer, until the mixture is pale yellow and fluffy. This technique is often used when baking cookies or cakes to form the base to which other ingredients are added.
  14. 23. To work a dough, like bread or pasta dough, usually with your hands by stretching, folding, and pushing.
Down
  1. 1. pour juices or melted fat over (meat) during cooking in order to keep it moist.t
  2. 3. To place foods into a flavored liquid in order to transfer the flavors.
  3. 4. To make shallow cuts in the surface of meat or dough
  4. 5. To gently mix one substance into another using a folding motion with a silicone or rubber spatula.
  5. 10. Cook quickly over a small amount of fat and high heat
  6. 11. To cook a large piece of meat or poultry, uncovered, using dry heat in an oven. Or to cook vegetables, coated in a small amount of oil, in a high, dry heat.
  7. 12. To grill directly over the coals or flames. Direct grilling is best for quick-cooking foods, or for giving grill marks to foods that cook longer.
  8. 14. To cook gently, over a low heat, in barely simmering liquid that barely covers the food.
  9. 15. To thoroughly combine two or more ingredients by hand, whisk, or mixer/blender.
  10. 19. to coat the inside of the pan with a fat, like butter or shortening
  11. 20. To brown the surface of meat with a quick cook over a high heat so that the juices are sealed in.