Basic Cooking Terms

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Across
  1. 4. To soak dried fruits in liquid until they swell.
  2. 8. To combine ingredients with a lifting motion.
  3. 10. To secure poultry with string or skewers, to hold its shape while cooking
  4. 11. A tiny amount you can hold between your thumb and forefinger.
  5. 13. To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
  6. 14. To bring to a temperature just below the boiling point.
  7. 16. To remove the bones from meat or fish
  8. 17. To heat a liquid until bubbles break continually on the surface
  9. 20. A dish of stewed or fried pieces of meat served in a thick white sauce.
  10. 22. To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
  11. 25. To lightly sprinkle the surface of a food with sugar, flour, or crumbs
  12. 27. To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
  13. 30. To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
  14. 33. To incorporate a delicate substance. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.
  15. 35. Refers to cooking outdoors over intense heat using an open wood fire or charcoal/gas grill.
  16. 36. To cook on a grill under strong, direct heat
  17. 37. To make solid fat into liquid by melting it slowly.
  18. 39. To heat sugar in order to turn it brown and give it a special taste
  19. 40. Neither cool nor warm; approximately body temperature.
  20. 41. To cook and/or brown food in a small amount of hot fat.
  21. 43. To cut or chop food into extremely small pieces.
  22. 45. To preserve meats, vegetables, and fruits in brine.
  23. 46. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
  24. 47. To flame foods by dousing in some form of potable alcohol and setting alight.
  25. 48. To cut narrow grooves or gashes partway through the outer surface of food.
  26. 49. To mix ingredients with a circular motion until well blended or of uniform consistency.
  27. 50. To cook by dry heat, usually in the oven
  28. 51. To dissolve the juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted
  29. 53. To remove a substance from the surface of a liquid.
  30. 56. To boil down to reduce the volume.
  31. 57. To cut vegetables, fruits, or cheeses into thin strips.
  32. 58. To rub on a grater that separates the food in various sizes of bits or shreds.
  33. 62. To cut or tear in small, long, narrow pieces.
  34. 63. Dredged with flour and sauteed in butter.
  35. 64. To soak food in a sauce before cooking to make it more tender or more flavorful
Down
  1. 1. To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
  2. 2. To immerse in rapidly boiling water and allow to cook slightly. This process is used in food preservation when freezing.
  3. 3. To remove pits from fruits.
  4. 5. To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying
  5. 6. To sprinkle drops of liquid lightly over food in a casual manner
  6. 7. To process solids by hand or mechanically to reduce them to tiny particles.
  7. 9. To cook slowly and for a long time in liquid.
  8. 12. To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
  9. 13. To cook in small amounts of fat.
  10. 14. To cook with vapor produced by a boiling liquid; To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used.
  11. 15. To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
  12. 16. To break lightly into small pieces
  13. 18. To sprinkle or coat with dry ingredients
  14. 19. To combine ingredients usually by stirring.
  15. 21. To cut solids into pieces with a sharp knife
  16. 23. A mixture containing flour and liquid, thin enough to pour
  17. 24. To cause a dry substance to pass into solution in a liquid
  18. 26. To put one or more dry ingredients through a sieve or sifter.
  19. 28. To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
  20. 29. To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce
  21. 31. To separate and remove solids from a liquid, thus making it clear
  22. 32. To remove fat from the surface of stews, soups, or stock
  23. 34. To cut food in small cubes of uniform size and shape
  24. 38. To preserve meats by drying and salting and/or smoking
  25. 41. To cook gently in a liquid just at or below the boiling point
  26. 42. Cooked on a thick hardwood plank.
  27. 44. To cook very gently in hot liquid kept just below the boiling point.
  28. 47. To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
  29. 48. To destroy microorganisms by boiling, dry heat, or steam.
  30. 52. Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite
  31. 54. Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler
  32. 55. To incorporate two or more ingredients thoroughly
  33. 56. To quickly plunge blanched vegetables in cold water to stop the cooking process.
  34. 59. To remove the outermost skin of a fruit or vegetable.
  35. 60. To soften a fat by beating it at room temperature and making a smooth, soft paste
  36. 61. To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible