Cooking

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Across
  1. 1. A small amount of a spice or ingredient taken between fingers.
  2. 4. Tender cuts of red meat are better for you when they are ______.
  3. 5. The opposite of baking
  4. 8. To cook in a quick-heating countertop convection oven. (2)
  5. 10. To fry food quickly in a small amount of oil.
  6. 11. To quickly boil foods, often vegetables. Blanching often only partially cooks food.
  7. 13. A paste of flour and butter cooked together and used to thicken sauces, soups, and stews.
  8. 16. A cylindrical tool used to flatten dough.(2)
  9. 19. Cooking method using water heated by an immersion circulator to cook food, often sealed in plastic pouches. (2)
  10. 20. A bowl with holes used for draining food.
  11. 23. A sweet Greek dessert.
  12. 24. Used to line baking sheets and pans to keep food from sticking.(2)
  13. 25. To arrange things in layers, one on top of another
  14. 26. A ham or chicken sandwich dipped in egg batter and sauteed. (2)
  15. 28. To let an aromatic sit in liquid, either hot or cold, so it can flavor the liquid.
  16. 29. A large cast iron or enameled metal pot with a lid. (2)
  17. 31. Ingredients such as herbs, spices, and vegetables used to add flavor and aroma to dishes.
  18. 33. To measure the weight of an ingredient using scales.
  19. 34. The other white meat.
Down
  1. 2. A cooked beverage.
  2. 3. To shred leafy foods, such as lettuce or herbs, very finely with a knife.
  3. 5. Another name for powdered sugar.
  4. 6. The best of African, Spanish and French cooking is called ______.
  5. 7. Flour and water creates ________.
  6. 9. To add liquid, often stock or alcohol, to a pan or pot after cooking meat or vegetables in a small amount of fat.
  7. 12. A fundamental sauce in classical French cuisine made of lemon juice and egg yolks emulsified into melted butter.
  8. 14. Brown sugar has ___ added for color and flavor.
  9. 15. To cook food gently in liquid just below boiling point.
  10. 17. A smooth mixture of melted chocolate and/or butter.
  11. 18. To cut food finely into matchsticks.
  12. 21. To cook food in an oven or over fire, usually until crispy.
  13. 22. Either dial or digital, with a probe to be inserted into cooked foods to get a rapid temperature readouts.
  14. 27. A sauce made from a cooked flour-and-butter paste and thickened with milk.
  15. 30. To separate larger particles from smaller ones using a mesh tool.
  16. 32. To cook quickly over high heat in a small amount of fat, all while constantly moving the food. (2)