Basic Cooking Terms
Across
- 4. To add salt, pepper, herbs, or spices to enhance the flavor of food.
- 7. To cut food into small, irregular pieces.
- 8. To decorate or adorn food with edible items for presentation.
- 9. To combine two liquids that normally don't mix, such as oil and vinegar, into a smooth mixture.
- 12. To cook food in an oven using dry heat.
- 13. To cook food quickly in a small amount of oil or fat over high heat.
- 14. To gently combine ingredients by carefully lifting and turning them over each other.
- 15. To cook a liquid until it thickens by evaporating some of the water content.
- 17. To cook food by exposing it directly to high heat, usually in an oven.
- 20. To soak food in a seasoned liquid mixture to add flavor and tenderize.
- 21. To cook food gently in liquid over low heat, just below the boiling point.
- 22. To shred food into fine pieces using a grater.
Down
- 1. To briefly immerse food in boiling water, then immediately transfer it to ice water.
- 2. To allow dough to rise before baking.
- 3. To brown the surface of food quickly over high heat to seal in juices.
- 5. To chop food into very small pieces.
- 6. To work dough with the hands to develop gluten and create a smooth, elastic texture.
- 8. To coat food with a thin, shiny layer, often made with sugar or a flavorful sauce.
- 10. To mix ingredients with a circular motion using a spoon or spatula.
- 11. To heat a liquid until bubbles rise continuously and break the surface.
- 13. To cook food by exposing it to steam from boiling water.
- 16. To cut food into small, uniform cubes.
- 18. To cook food in an oven or over an open flame, usually uncovered and with dry heat.
- 19. To beat ingredients rapidly with a fork or whisk to incorporate air and make smooth.
- 22. To cook food over an open flame or heat source, usually on a grill rack.